My family enjoy this Smoked Haddock with Spinach and Mustard cream more than than fish pie as it is a little lighter. I love it because it is so quick and easy to prepare.

Smoked Haddock with Spinach and Mustard cream

Ingredients: (serves 4)

600g undyed smoked haddock fillet (Ocado sell skinned smoked haddock so takes a step out of the preparation!)

500g baby spinach

250ml double cream

1 garlic clove crushed

2 bay leaves

Squeeze lemon juice

3 big handfuls Parmesan

1 tbspn wholegrain mustard

Generous grating nutmeg

Black pepper

2 big handfuls breadcrumbs (I often cheat and use Waitrose Cooks Lemon & Pepper Crust)

Large knob butter

How to prepare:

Heat oven to 180℃. Put fish in heatproof bowl and pour boiling water over. Keep submerged for 5 mins. Drain, peel off skin (if haven’t bought skinless), break up into large portions.

Put spinach in pan with a lid. Heat for 4 minutes, take off lid and heat for 2 more minutes. Drain, push out water (keep water and use in tomorrow’s smoothie as full of nutrients). Lay spinach on bottom of heatproof dish, lay fish on top.

Tip cream into saucepan, add garlic and bay leaves. Bring to boil and add lemon and allow to thicken. Take off heat, add cheese, mustard, nutmeg (and milk if too thick) and black pepper. Sprinkle breadcrumbs on top.

Bake 30-35 minutes in oven (in bottom right of 4-door AGA).

Serve with green veg or salad.