fish pie and smoked salmon sandwiches (though not at the same time)

For my husband’s 30th, we organised a buffet of wonderful, seasonal food cooked by the chef at the Pembury Tavern. It was an 11-hour hit.

After some moreish canapés (a Stilton and apricot mini-pastry, though perhaps not the healthiest, tasted fantastic), the main courses were laid out. For the main course, there was a choice of beef stew (particularly popular with the Yorkshire contingent at the party), fish pie (a hit all around) and fennel-aubergine-feta bake, an updated ratatouille that enticed both vegetarians and non-vegetarians like. Freshly cooked vegetables – jacket potatoes, mashed swede, broccoli and green beans kept everyone happy and full – ready to take on the ales from a Cambridge brewery.

I was so pleased with the fish pie that I asked the chef if I could take the leftovers home (everyone else was positively stuffed). He kindly agreed, and it made for a rather excellent Sunday lunch, though it did scupper my plans for a parsnip and celeriac soup. I’ll just have to make it later this week.

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Just before a train journey a few weeks ago, my stomach was growling so badly I popped into Marks and Spencer for a sandwich. I don’t normally like boxed sandwiches, but I was desperate. I happened upon a sandwich with the above ingredients (I think it was a Christmas special) and absolutely loved it – though I figured I could, as I normally can, make it a bit healthier without sacrificing taste.

Sunday afternoon gave me that opportunity. Armed with a loaf of harvest grain bread, reduced salt smoked salmon, cooked prawns, a tub of crème fraiche and a bag of pea shoots, I made my version for less than 400 calories. I highly recommend this combination – it makes a great, fresh sandwich that feels very festive.