Here’s a round-up of our all-time favourites from the past 15 years – each recipe updated with a special twist. Plus, to celebrate our new wine-matching feature on the delicious.website (see p26), we’ve paired all the dishes with always-a-winner Majestic wines. Cooking, eating and drinking have never been so much fun

favourites

FISH PIE

RECIPES JEN BEDLOE & SOPHIE AUSTEN-SMITH PHOTOGRAPHS TOBY SCOTT FOOD STYLING SOPHIE AUSTEN-SMITH STYLING LUIS PERAL

Welsh rarebit topped fish pie

SERVES 6. HANDS-ON TIME 1 HOUR, SIMMERING TIME 25 MIN, GRILLING TIME 10-15 MIN

MAKE AHEAD

Make the rarebit sauce and mashed potato up to a day ahead, then cool, cover and chill (separately) until needed.

• 600ml whole milk

• 300ml whipping cream

• 350g sustainable cod fillet, cut into large chunks

• 250g sustainable smoked haddock fillet, cut into large chunks

• 200g sustainable raw peeled king or tiger prawns

• 100g unsalted butter

• 45g plain flour

• 125g frozen petits pois, defrosted by blanching in boiling water

• 1kg floury potatoes, such as maris piper, peeled

FOR THE WELSH RAREBIT SAUCE

• 100g cheddar, grated

• 2 tsp cornflour

• 100ml stout or porter beer

• 1 tbsp English mustard

• ¼ tsp Worcestershire sauce

• 2 large free-range egg yolks

YOU’LL ALSO NEED…

• 1.75 litre shallow baking dish

1 Pour 450ml of the milk and the whipping cream into a large pan and bring to the boil. Add the fish and prawns, then simmer for 2-3 minutes until just tender. Remove with a slotted spoon (reserve the liquid) and put in the baking dish. Keep warm. 2 Melt 50g of the butter in a pan, add the flour and cook, stirring, for

2 minutes. Remove the pan from the heat and gradually whisk in the reserved fish cooking liquid. Return to the heat and slowly bring to the boil, whisking all the time. Simmer for 5 minutes, remove from the heat and allow to cool for 10 minutes, then season and stir in the peas.

3 Meanwhile, put all the ingredients for the rarebit sauce, apart from the egg yolks, into a small pan and heat gently, whisking until thick. Take off the heat, then whisk in the yolks and season to taste (see Make Ahead).

4 Cut the potatoes into large chunks, then boil in salted water for 20 minutes or until tender. Heat the grill to medium.

5 Drain the potatoes well, return to the pan to steam dry, then mash until smooth. Add the remaining butter, milk and half the rarebit sauce, mix until smooth (see Make Ahead), then spoon over the fish pie filling. Drizzle the rest of the rarebit sauce on top. Grill for 10–15 minutes until bubbling and golden brown. Stand for 10 minutes, then serve. PER SERVING 787kcals, 46.8g fat (28.2g saturated), 40.7g protein, 47.4g carbs (8.6g sugars), 1.5g salt, 4.7g fibre

MAJESTIC WINE CHOICE Bread & Butter Chardonnay 2016 from California is complex and layered with notes of vanilla, almond and tropical fruit to match the dish’s creamy, smoky richness.

Sausage and fennel pasta bake

SERVES 6. HANDS-ON TIME 40 MIN, OVEN TIME 20 MIN

Make the sauce up to 2 days ahead, then cool, cover and chill. Bring to a simmer, then complete the recipe. Or cook the bake, cool, then cover tightly and freeze for up to 3 months. Reheat in a medium oven until piping hot.

• 4 tsp olive oil

• 1 onion, finely sliced

• 1 large fennel bulb, finely sliced

• 2 garlic cloves, crushed

• 1 tbsp fennel seeds, bruised

• Pinch chilli flakes

• Small handful fresh flatleaf parsley, stalks and leaves chopped separately

• 400g free-range sausages

• 75g sun blush tomatoes, roughly chopped

• 400g tin chopped tomatoes

• 680g jar passata with basil

• 300ml hot chicken stock

• 500g rigatoni pasta

• 125g mozzarella ball, torn

• 35g breadcrumbs

• 75g gruyère, grated

1 Heat 3 tsp of the oil in a large frying pan and gently fry the onion and fennel for 8 minutes until softening and turning golden. Add the garlic, fennel seeds, chilli flakes and parsley stalks, stirring until fragrant.