Haddock & sweetcorn bake

Haddock, sweetcorn and strong cheese are the three key ingredients in this recipe and they go together perfectly!

Serves: 4

What you need:

• 455g (1lb) smoked haddock, skinned and diced
• 30g (1oz) butter or margarine
• 30g (1oz) flour
• 300ml (10fl oz) milk
• salt and black pepper
• 0.5 x 5ml spoon (half a teaspoon) English mustard
• 2 eggs, separated
• 1 x 350g can sweetcorn, drained
• 145g (5oz) strongly flavoured cheese, grated

What you do:

1. Preheat oven to 200°C/400°F, Gas Mark 6
2. Melt the butter in a pan, add the flour and cook for 2 minutes. Remove from heat and gradually add the milk. Bring to the boil, stirring until the sauce thickens.
3. Add the fish and cook gently for 2-3 minutes. Add the seasoning, mustard and sweetcorn and half of the grated cheese.
4. Pour into a shallow ovenproof dish and cover with the remaining cheese. Bake for about 25 minutes before adding 2 bunches of cherry vine tomatoes on top of the pie.
5. Continue cooking for a further 10 minutes approximately, sprinkle with black pepper and serve with a rocket and watercress salad.

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