Ingredients

400 g skinless white fish

400 g skinless smoked fish

• 600 ml full-fat milk

1 small onion, (1) cut into four

herbs

4 eggs

(2)_________ parsley

100 g butter

50 g plain flour

1 kg potatoes, peeled and

evenly (3)______________

50 g (4) _____________ cheese

Method

(5)__________ the fish in 500 ml of milk, together with the onion and the herbs for 8 minutes. When ready, remove the fish, (6) ___________ the milk, allowing it to cool and flake the fish into large pieces in the baking dish. (7) _________ the eggs in water for S minutes. When ready, drain the eggs and let them cool in cold water. Then peel, slice and pur them on top of the fish. (8) ____________ the chopped parsley.

To make the sauce, melt half the butter in a pan, (9) ____________ in the flour and cook for 1 min over moderate heat. Remove the pan from the beat, (10) __________ in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return it to the beat, bring to the boil and cook for 5 minutes, stirring continuously. Remove from the heat, (11) with salt, pepper and then pour over the fish. (12) 200°C/fan 180°C/gas mark 6. Boil the potatoes for 20 minutes. Drain, season and mash them with the remaining butter and milk. Put them on top of the pie, arranging them with a fork. Add the cheese and then (13) _____ for 30 minutes.

9. Reorder the recipe for cheesy grilled mushrooms. Then listen and check.

Method

__ a Blend together the mushroom stems, bread, herbs, garlic, salt and pepper.

__ b Brush the top of the mushroom with olive oil and butter and grill for 4 minutes.

__ c Remove from the grill, stuff with the blended mixture and grated cheese.

__ d Return to the grill and cook for an additional 4 minutes.

__ e Serve on a bed of fresh rocket with a vinaigrette dressing.

__ f Wash four large flat mushrooms, cut off the stems and chop them finely.

10. Write a list of the ingredients you need to make the recipe. Ingredients

__________________________________________________________

________________________________________________________

10. Look at the ingredients of this typical British rhubarb crumble and cream recipe and complete the preparation method with the right ones.

Ingredients

For the crumbled mixture

• 250 g cold unsalted butter cut into small chunks

• 400 g plain flour

• 200 g golden caster sugar

a pinch of salt

For the filling

700 g rhubarb, chopped into 2.5 cm pieces

• 2 tbsp golden caster sugar, plus extra to sprinkle

• 1/2 lemon, juice only

• 1 knob of unsalted butter

Preparation method

Preheat the oven to 180°C/gas mark 4. Place all the ingredients for the crumble mixture in a large bowl. Rub the butter into the (1) flour, sugar and (2) _______________ Put the rhubarb into a buttered earthenware dish . Sprinkle with the sugar, pour over the (3) __________ _ juice and distribute the flakes of butter over the fruit. Cover the fruit with the (4) ____________ mixture, sprinkle over a little extra golden (5) ____________. Place into the oven and bake for 35-40 minutes or until golden on top.