Sunny Veg and Smoked Fish and Lime Patties - James Martin Chef

Ingredients

• 1 Yellow pepper, deseeded and cut into 1cm (1/2in) dice
• 150 g Carrots, cut into 1cm (1/2in) dice
• 300 g Butternut squash, peeled, deseeded and cut into 1cm (1/2in) dice
• 4 tbsp Chopped fresh coriander leaves
• 4 Spring onions, finely chopped
• 200 g Can sweetcorn, drained
• 100 g Orange cheese (such as Double Gloucester), grated
• 2 tbsp Salt
• 1 handful of Patty Pastry
• 225g plain flour
• 1 ½ tsp ground turmeric
• Pinch of salt
• 115g cold butter cut into small cubes
• ½ egg lightly beaten to glaze
• 300ml milk
• 250g smoked haddock
• 50g butter
• 1 large onion, finely chopped
• 1 garlic clove, finely chopped
• 1tbsp plain white flour
• ½ red chilli deseeded
• 70g frozen peas
• 1 lime to zest
• Preheat the oven to 200ºC/400ºF/gas mark 6.
• Put the milk and haddock into a wide pan and bring to a simmer, poach for 5 minutes, remove the fish from the pan (keep the milk) and flake, discarding any skin and bones.
• Prick the patties with a fork, brush with the beaten eggs and cook in the preheated over for 25 minutes or until nice and golden brown.