Cheesy haddock & spinach bake

A great dish which is simple to make, guaranteed to impress your other half

• Preparation: 25 mins
• Cooking: 15 mins
• Serves: 2

What you need:

• 20g butter
• 20g plain flour
• 240ml milk
• 2 tbsp Dijon mustard
• Squeeze of lemon
• 100g spinach
• 70g Coeur de Lion Pie d’Angloys cheese – chopped into small cubes
• 400g smoked haddock
• Salt and pepper

What you do:

1. Oven temperatures in 200ºC/400ºF/Gas Mark6
2. Preheat the oven.
3. Melt the butter over a medium heat, remove and stir in the flour to form a roux. Place back on the heat and cook for 30 secs stirring with a wooden spoon.
4. Gradually add the milk a little at a time whisking as you go to prevent any lumps from forming. When you have incorporated all the milk and the sauce has a creamy consistency add in the Dijon mustard, Pie D’Angloys and a squeeze of lemon juice. Season to taste.
5. Wash the spinach and cook for 1-2mins, squeeze out any excess liquid using a sieve and the back of a spoon.
6. Divide the spinach between two small crockery-baking dishes, place the fish on top and finish with the sauce.
7. Bake in the oven for 15 to 20min until golden on top.

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