Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 460+ of our top selling titles.
plus Unlimited access to 39000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at €11,99 per month, unless cancelled.
Upgrade for €1.09
Then just €11,99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points



Creamy smoky fsh and spinach gratin


“This is one of the most gratifying comfort foods. Add a green salad and you have a wonderful dinner.”

FOOD TEAM’S TIP Grate the cheese coarsely to give the topping texture.

PER SERVING 612kcals, 25.5g fat (8.5g saturated), 36.7g protein, 55.4g carbs (8.3g sugars), 0.3g salt, 7.3g fibre From Hugh Fearnley-Whittingstall’s River Cottage: Love Your Leftovers(£20; Bloomsbury), out 8 October


• VEGGIE VERSION You can add other veg, as well as or instead of the spinach, such as halved cherry tomatoes, chopped spring onions, leftover roast roots and cooked peas.

• JANSSON’S TEMPTATION VERSION Sauté the onions in the oil from a small tin of anchovies until softened, then add sliced cooked potatoes (not mash) and stir in the chopped anchovies from the tin, plus your flaked smoked fish leftovers. Season with pepper. Tip into the prepared gratin dish, trickle with a few tablespoons of cream or crème fraîche, then bake as for the gratin, for about 20-25 minutes until crisp and golden on top. Irresistible.

• 1 tsp rapeseed or sunflower oil, plus extra to oil the dish

• 1 small red onion, diced

• Fresh thyme sprig (optional)

• ½ glass white wine (optional)

• 200g spinach or chard leaves, roughly chopped

• 500g cooked potatoes, mashed (or in crumbled pieces if roasted or boiled) – leftovers are ideal

• 150ml cream or crème fraîche

• A few nutmeg gratings

• 200-300g hot-smoked fish, such as mackerel, kippers, haddock or pollock (the food team used smoked mackerel), broken into large flakes – leftovers are ideal

• 40g fresh breadcrumbs – those from an old loaf are ideal

• 40g cheddar, parmesan or emmental, grated

1. Heat the oven to 200°C/180°C fan/gas 6. Lightly oil an ovenproof dish (about 23cm diameter). Heat the oil in a medium-large, heavy-based saucepan over a low-medium heat. Add the onion, thyme (if using) and a good pinch of salt. Fry gently until the onion is soft (about 15 minutes).

2. Pour in the wine (or half a glass of water) and bring to a simmer. Add the spinach or chard, put on the lid and cook for a minute or two until the greens are just wilted.

3. Remove from the heat and add the potatoes and cream or crème fraîche. Stir to combine and season with nutmeg, salt and pepper. Gently fold through the fish, then taste and adjust the seasoning.

4. Tip the mixture into the oven dish, sprinkle the breadcrumbs and cheese over the top and bake for 25 minutes or until golden and bubbling. Leave to stand for several minutes to cool slightly before serving with a crisp green salad.

"Some of my most satisfying meals have been created from almost nothing. A few dried-up odds and ends of cheese, a bit of leftover meat, a dab of cream in dignifed old age, the remains of an excellent loaf, seasonings from the back of the cupboard… Flinging in this or that with the joyful abandon that comes from not expecting too much – it’s how I cook at home, and it’s as effcient as it is favoursome". HUGH FEARNLEY-WHITTINGSTALL

Read the complete article and many more in this issue of delicious. Magazine
Purchase options below
If you own the issue, Login to read the full article now.
Single Digital Issue October 2015
This issue and other back issues are not included in a new delicious. Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription €34,99 billed annually
6 Month Digital Subscription €17,99 billed twice a year
PRINT SUBSCRIPTION? Available at, the best magazine subscription offers online.
Available with
Pocketmags Plus
Unlimited Reading Subscription
Get unlimited access to delicious. Magazine and over 400 other great titles. Renews at €11,99 / month after 30 days. Cancel anytime.

This article is from...

View Issues
delicious. Magazine
October 2015

Other Articles in this Issue

Editor’s Letter
Autumn leaves, fresher air, vivid reds, oranges and yellows everywhere
It’s a highlight when I get to meet delicious. readers
…pumpkin time! Gather them in your porch or garden, carve
Since it was frst cooked back in the early 19th
"October is my favourite month. I love the way the autumn leaves
Slow-cooked beef shin in ale Creamy mashed potato with nutmeg
"Golden yellow, shaped like huge lumpy pears and covered in
"My mother brought up my younger brother and me
Growing up in India, I was surrounded by people who
Every once in a while, a chef comes along who
“The energy-giving fruit and hydrating coconut water in this juice
HOW WE DID IT A good cheesecake should have a satisfying
"Everyone I know is a sucker for crumble
Biscuits are Britain’s greatest gift to the world
"This recipe is for everyone haunted by the memory of
“The success of this salad is all about balance –
LET’S EAT! Great midweek meals
"Autumn tends to be busy. Shorter days and less time call
Squash is available in a beautiful range of colours, shapes
1. Finely chop the onion and roughly chop the carrot. Heat the
1. Crush the garlic cloves, roughly chop the parsley and finely
1. Finely slice the garlic and shallots, then halve, deseed and
This month’s star prize is 12 bottles of McGuigan Handmade
You care about the quality and provenance of the food
The tradition of carving Halloween lanterns comes from an Irish
1743 The inaugural Finnish herring fair took place. The celebration
That’s the percentage of people in Oxford who eat pizza
If you have piles of magazines and a cookbook shelf
Trashy food made good seems to have become the meat
ANNA HANSEN, chef at The Modern Pantry café and restaurant
The cookware brand is celebrating 90 years since its first
Anna Del Conte, Nigella, Tom Kerridge and Richard Bertinet are
I have a fascinating old book called Blue Trout and
Where our food comes from matters. A lot. As a
This page is about us doing the hard work so
Two of the features in the magazine this month, on
• Les Dauphins Côtes du Rhône Réserve 2014, France (£7.75,
Dust pineapple slices in icing sugar, grind over black pepper,
Sexy, sunny and with a ringside view of the Med, Barcelona has
WHY IT’S GREAT While tourists swarm over the Jurassic coast
Mike Longman, founder of Chocolarder near Penryn, Cornwall, has the
A few years ago my wife and I went for
TESTING 1,2,3…
THE COURSE: WSET Level 1 Award in Wines, £150 (one
Cookbook author, chef, writer – and our preserves and freezing
“This is such a moist, moreish chocolate cake. The cola
"When it comes to luxurious mains, beef welly is an
Erchen co-founded Bao in London’s Soho with her husband and