The smoked haddock really is the star of this dish, beautiful, flaky and absolutely delicious under its blanket of crispy potato and cheese topping.

Despite the cheese sauce this is low fat and it’s packed full of healthy Omega 3, iron, vitamin A, C & K.

Serves 4

550g potatoes 
Cooking spray
360g smoked haddock
1/2 bag baby spinach, about 100g
1/2 pack of fresh dill (about 10g)
1 tbsp cornflour
350ml milk
Salt and black pepper 
80g grated white mature Cheddar

Preheat the over to 200°C

Scrub the potatoes clean. No need to peel them as there’s so much goodness in the skin, but you can if you prefer. Parboil them till almost cooked but still a little firm. Drain and set aside to cool. Once the potatoes are cool enough to handle, slice them thickly

Spray the inside of an ovenproof dish, cut the haddock into cubes and place in the base of the dish and season with salt and pepper.

Wilt the spinach down for a couple of minutes in a little boiling water and drain really well. Spread over the haddock.

Blend the cornflour with a little of the milk to form a smooth paste, slowly add the rest of the milk and warm over a low heat until it thickens. Stir through most of the cheddar, reserving just a little for the top, cook until melted then stir through the chopped dill and season.

Pour half of the cheese sauce over the haddock and spinach.

Arrange the potato slices over the fish and spinach. Season with a little salt. 

Pour the remaining sauce over the potatoes and scatter the last of the cheese on top.

Bake for 20 minutes until golden, bubbling and cooked through. Serve with carrots or greens.