Ingredients:

• Five or six large carrots (about 500g), peeled and sliced.
• Six cloves of garlic, unpeeled.
• 2 tbsp extra virgin olive oil.
• 2 tsp ground cumin.
• Zest and juice of one lemon.
• 1 tsp Hand Smoked Manuka. 
• 2 tbsp smooth peanut butter.
• 125ml Oat Milk (or other similar)
• 1 tsp Oak Smoked Paprika, plus a sprinkle more to serve.

Method:

1. Pre-heat oven to 225°c.
2. Add sliced carrots, olive oil, Hand Smoked Manuka, half ground cumin and half Oak Smoked Paprika, and mix through.
   
3. Roast in the oven until tender and browned (about 30 minutes).
4. Remove from oven and allow to cool for 20 minutes or so. Squeeze garlic from skins into carrots. (discard skins)
   
5. In a food processor, blend the carrot and garlic mix. Add peanut butter, remaining cumin, paprika, lemon zest and juice, oat milk and process until smooth.
   
   
6. Serve with a drizzle of extra virgin olive oil and a sprinkling of Oak Smoked Paprika.
   

Serves 6

Ingredients:

• Smoked Fish 450g, diced (We used home smoked Red Cod for this dish, but any smoked fish will work)
• 800ml Whole milk
• 150g butter
• 4 tablespoons plain flour
• 1 bay leaf
• 2 tablespoons Oak Smoked Paprika
• Pinch or two of salt
• 3 spring onions, sliced
• 100g sweetcorn kernels
• 100g peas
• 1 cauliflower
• 500g pumpkin, peeled and diced
• 3 cloves garlic, peeled
• 1 egg
• 2-3 tablespoons fresh thyme, chopped
• 100g Cheese, grated
• 8-10 button mushrooms, cut in half

Method:

• Firstly, prepare the pumpkin and cauliflower mash for the topping; In slightly salted cold water, add the diced pumpkin. Bring to the boil, simmer for a few minutes then add the Cauliflower whole garlic cloves. Bring back to the boil, lower temperature and simmer until both pumpkin and cauliflower are cooked.
  
• Drain the cauliflower and pumpkin. (leave to sit and drain for about 10 minutes to ensure as much water has drained as possible)
• Return the drained pumpkin and cauliflower to the pot and mash in 50g diced butter, the Oak smoked Paprika, a pinch or two of salt and a pinch of pepper.
  
  
• Once mashed well, stir in the chopped thyme and a whole egg. Mix well and leave to cool.
  
• To make the filling we need to make a basic white sauce (béchamel)
• Melt 100g of butter over a medium heat in a sauce pan. Once melted stir in the plain flour. Using a whisk, stir over the heat continuously for a minute to allow the roux mix to heat and the starches to be released from the flour. Slowly pour in the milk whilst whisking gently to ensure and lump free white sauce.
  
  
• Once all the milk has been poured in, gently heat the sauce, stirring continuously until it thickens nicely. Remove from heat.
  
• Now, for the pie. Into the white sauce stir in the spring onions, diced fish, peas, sweetcorn, mushrooms and bay leaf.
  
  
  
  
• Pour the white sauce and fish mixture into an oven proof lasagne dish. Allow to cool.
  
• Top the fish mixture with the pumpkin and cauliflower mash and sprinkle with the grated cheese, a little more Oak Smoked Paprika and some more chopped thyme.
  
• Bake in a pre-heated oven at 180 degrees centigrade for 40 minutes.