Akin to fish pie, Hake, Prawns and Dumplings is a comforting weeknight meal that delivers far more flavour than you’d expect. Little bread dumplings are easy to make and offer a lovely twist on the traditional potato topping. The bottoms soak up the beautiful sauce whilst the tops get toasty. Serve with green veggies for a beautiful and tasty family meal.

If you’re using frozen fish, make sure it’s defrosted and dry before adding to the pan. The excess water in the fish will thin out the sauce too much otherwise.

INGREDIENTS
3 boiled eggs
240g hake fillets
250g defrosted, peeled prawns
1/2 tsp salt
50g unsalted butter
30g plain flour
400ml milk
1 tsp English mustard
fresh or dried parsley

for the dumplings
180g self raising flour
120ml milk
1/2 tsp salt
fresh chives

• For the dumplings:
  Mix the flour, salt, roughly chopped chives and milk together into a thick paste. Lightly oil your hands then use a tablespoon to create similar sized dumplings to place on top of the fish and prawns.
• For the fish:
  Boil 3 eggs for 5 minutes (they can be cold from earlier in the day – I boil some extra in the morning). Peel and quarter.
• Put the butter into a small saucepan then scatter over the flour and whisk. Once the flour starts to bubble at the edges add some milk and whisk to incorporate. Keep adding milk and whisking to a smooth sauce then whisk in the mustard.
• Arrange the fillets, prawns and egg pieces in a large baking tray then sprinkle over the 1/2 tsp of salt.
• Add the dumplings as directed above then pour over the sauce and scatter with parsley.
• Bake for 20 mins in a 200°C (180° Fan) oven. Serve with green vegetables.