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With daylight savings starting tomorrow, it not only brings with it each ray of extra sun shine. It is also the time for us to plant our potatoes. This will ensure you have a good crop come xmas and the whole summer. Homegrown spuds are just amazing, the flavour profile is better and they are easy to maintain. Agria are our favourite as they are so universal but we also plant a couple smaller more coloured varieties to give our dishes a bit more visual impact.

And what’s summer without a potato salad or a smoked fish pie!

  • 8 small Agria potatoes
  • 1 cup cream
  • 4 tbsp finely grated parmesan
  • 1 egg
  • pinch white pepper
  • 100g butter
  • 100g flour
  • 500ml milk
  • 2 tbsp wholegrain mustard
  • 1 tsp salt
  • 1 cup sliced leek, white only
  •  cup chopped celery, with leaves
  • 1 cup peas
  • flesh of 1 small smoked snapper or similar white fish
    ¼ cup finely grated parmesan

Preheat oven to 180*C. Peel potatoes and slice them into thin discs. Whisk together cream, the first measure of parmesan, egg and pepper in a bowl. Add potato to cream mix, coat well and leave to soak.
Melt butter in a large saucepan, add flour and whisk together. Gradually add milk while whisking until thick. Add mustard, salt, leek, celery and peas. Cook over low heat for 10 minutes then flake in smoked fish. Transfer to a 30cm greased pie dish. Fan out creamy potato slices over pie filling. Sprinkle over the second measure of parmesan and bake in the oven for 40 minutes.


To smoke a fish . . .

Smoking time: 20 mins

  • 2 cups Manuka wood chips
  • ½ cup water
  • 1 small whole snapper or similar white fleshed fish, gutted (approx. 1-1.25kg)
  • 2 tbsp salt
  • 2 tbsp brown sugar

Scatter wood chips over the base of an old roasting dish with lid. Drizzle water over wood chips. Place an old wire rack over the chips and open the fish out flat onto the rack, skin side down. Sprinkle salt and sugar over flesh, cover and leave for 30 minutes to cure. Place roasting dish over open flame (stovetop or BBQ) on high heat until it begins to smoke. Turn heat down to a low flame and leave for 20 minutes. (Cooking time will depend on fish size.) Remove fish from smoker and set aside until ready to use.