For the mash

• 1 Cauliflower head cut into florets
• 125 ml coconut milk/ organic milk
• salt and pepper according to taste

1. Bring to boil 5000ml water, add florets.
2. Simmer until the florets are tender (15min).
3. Drain the cauliflower and transfer in a food processor.
4. Add milk, salt, pepper and pulse until smooth.
5. It is a really versatile recipe, with lots of variations to match cuisine style. You can add fresh herbs, or chili powder, garlic, wholegrain dijon mustard…

For the fish pie

• 1 large onion finaly chopped
• 1 carrot diced
• 2 leeks finely chopped
• 2 bay leaf
• fresh or dried parsley
• 600g fish mix
• Himalyan salt and pepper
• 1tsp rice flour/ gluten free flour

1. Fry onion, carrot, leeks in a large pan with coconut oil 10 min until tender.
2. Add fish mix, 500ml hot water and cook over medium heat for a few minutes, than stir the flour.
3. Add parsley and seasoning, and cook for a further 10 minutes until fish is cooked.
4. Preheat oven to 200 degrees.
5. Place fish mixture and then mash on top. Dot some butter.
6. Bake for 20 minutes.