Ingredients
Method
1.Preheat the BBQ with the whole kumara (skin on) inside, lid down, to bake until tender.
2.Once the BBQ is hot, melt the butter in a casserole dish until bubbling. Stir in flour and cook for 1-2 minutes. Slowly add milk to the roux, stirring constantly.
3.Peel the skin from the kumara and lightly smash the flesh. Stir it into the sauce along with the flaked fish, mustard and half the chopped kale leaves.
4.For the topping, blitz the bread with the remaining kale leaves, olive oil and salt and pepper until fine. Sprinkle over the fish pie mix, put the lid on the casserole dish and replace the hood of the BBQ.
5.Remove the casserole lid after 25 minutes and cook for a further 5 minutes. During this time, cook the sweetcorn whole with the husks on.
6.Halve the lemons and grill on the BBQ, flesh side down, to serve with the pie.
Always cook corn in the husk, because it’s a natural protectant and will prevent it from drying out. The husk will burn, but when you peel it off you’ll find beautiful, soft corn inside.
Note
