Name: Andrea Adjei

Age: 35

Job: Works at Comfort and Joy Caterers in Church Road, Upper Norwood

Lives: Upper Norwood

Recipe: Salmon and tarragon fish pie with celeriac and potato mash

Ingredients

1 onion

3 sticks of celery

1 tsp fresh tarragon

2 cloves garlic, chopped

½lb boneless salmon

2 large potatoes

1 small celeriac

8 tbsp double cream

1 tbsp breadcrumbs (optional)

For béchamel sauce

50g/2oz butter

50g/2oz flour

1 pint of milk

1 tsp English mustard

2 tbsp grated cheese, preferably Parmesan

Salt and freshly ground pepper

1 Chop the onion, celery and tarragon finely and sauté together in a pan. Add garlic.

2 Cut the salmon into cubes and poach it for four minutes in a pan of gently simmering water. Add it to your celery, onion, tarragon and garlic mix.

3 Cut the potatoes into cubes and boil for 10 minutes.

4 Boil the celeriac separately for five minutes.

5 To make the béchamel sauce, melt the butter and add flour until it soaks up the butter.

Gradually add the milk. Return it to the stove and heat gently, stirring, until the sauce thickens. Add seasoning, mustard and half the cheese.

6 Mix celeriac with the double cream and blend.

7 Mash the potatoes and mix into the celeriac.

8 Mix fish with the béchamel and put it into a baking dish. Once it is cool, spread the celeriac and potato mix over the fish.

Sprinkle remaining cheese and breadcrumbs on top and put it into the oven. Cook at 180C/350F/Gas mark 4 for 25 minutes or until it's crispy on top.

Andrea said: "It's a popular dish and we've served it at the Crystal Palace festivals before.

"Quite a few people ask me to make it for them.

"It's a comforting dish, ideal for winter. It freezes really well and goes a long way."

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