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The Leon young chefs competition

quoRn chicKen pEICEs pie.



500g of Maris Piper potatoes
20g butter
15g flour
2 spring onions, chopped.
200g milk
200g of Haddock or other white fish,(eg Pollock, Whiting, Hake or Cod). You can have a mix if preferred.
1/2 teaspoon of English or Dijon mustard
15g chopped fresh chives, or dried
Handful of frozen peas or sweetcorn, or a mix of both. Handful of grated cheese for topping, (optional)

Why did Kenny make this dish?

I made this dish because i wanted to make something different.

How to make Quorn chicken peices pie.

preheat oven to 200C/ gas mask 6
Put potatoes in a saucepan and pour over enough water to cover them.
Bring to the boil and then simmer until tender. Drain and mash with a
knob of butter and set aside.
In a shallow pan, put the fish and pot over the milk. On a medium heat,
poach until fish is cooked,(it will turn white).

Remove fish from pan and place in oven proof dish. Using a fork, gently
break up the fish into small chunks.
Pour the milk into a jug. On a medium heat, melt the remaining butter in
the pan and add the flour, stir in to make a Roux,(it should have the
consistency of play dough). Slowly add the milk, stirring continuously and
vigorously as the mixture thickens. DO NOT LET THE MIXTURE STICK
TO THE PAN. This is now a Béchamel sauce.
6. Take off the heat and stir in the mustard and chives.
Add the peas/ sweetcorn.
7. Pour over the fish and gently fold in.
8. Spoon over the mash potato and sprinkle with cheese.
9. Cook for 20-25 minutes or until golden brown and bubbling at the

Kenny's dishes

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