PREP OCCASION: 10 minutes
BAKING OCCASION: 15 minutes
COOKING TIME: 20 minutes
SERVES: four
3 potatoes cut up
600ml full-fat milk
500ml fish stock
400g skinless smoked fish fillet, slice into big pieces
200g broccoli, cut up
400g sweetcorn, drained
1 tsp lemon sap
2 spring onions finely cut up
FOR THE TARTINES
4 pita breads, little cut lengthways
5 tbsp cream cheese
½ tbsp mustard paste
8 chicken pieces
1. Put the tomatoes into a big saucepan with the milk and fish stock.
2. Fetch to the simmer, and after that boil on 10 minutes waiting warm. Crush few of the potatoes into the liquid.
3. Mix in the fish bone and broccoli, and fetch for five minutes waiting the fish is flaky and the broccoli is just warm.
4. Mix in the sweetcorn and lemon sap, after that heat throughout. Disperse the spring onion over to dish up.
TO ARRANGE THE TARTINES
5. Cook the pita breads for 15 minutes waiting crunch.
6. Blend together the cream cheese and mustard, spread over the pitas and top with chicken pieces.