This Morning's Vanessa D'Souza silenced the hosts with her fish finger pie recipe.
The chef shared the dish on yesterday's edition of ITV's flagship daytime programme, which was hosted by Josie Gibson and Rochelle Humes. Vanessa has been diagnosed with autism and champions neurodiversity with her recipes.
She explained as a child how her condition meant she used to have her items separated on the plate. The chef told the hosts why this special was special to her.
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She said: "My whole childhood was based around fish fingers, frozen peas and some mash. All sitting very individually on the plate. Having your safe foods in the right context you can start to explore different textures.
"This is a great fish pie take because the textures stay very consistent." Josie and Rochelle were wowed by the dish as the former Saturdays singer said: "Have you noticed how quiet me and Josie are?"
We have shared Vanessa's special recipe and method of how to make the dish below.
Vanessa D'Souza's Fish Finger Pie recipe
Serves 4
Ingredients
24 Frozen Fish Fingers
750g Potatoes (small with skin)
300ml Crème Fraîche
50g Grated Cheese (medium strength)
20ml Milk
250g Frozen Mixed Veg
Butter
Salt/Pepper
Method
1. Preheat the oven/ air fryer to 180°C. Grease a deep, 20 x 20xm baking dish, and line with baking paper.
2. Cook fish fingers as directed, keep the oven/ air fryer on.
3. Boil potatoes in their skin until soft.
4. Warm the crème fraiche with cheese in a pan until smooth (whisking out any lumps). Season, thin with milk, and add frozen vegetables.
5. Mash potatoes with butter, salt, and pepper.
6. Layer cooked fish fingers in the bottom of the dish.
7. Add crème fraiche/ vegetable sauce.
8. Top with mashed potatoes and cheese.
9. Bake for 20-25 minutes, or until golden brown and piping hot.
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