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Creamy seafood & spinach bake

Creamy seafood & spinach bake

This is a lovely, creamy comfort dinner, with prawns, haddock and salmon making it a real fishy feast

What you need:

  • 250g double cream
  • 100ml milk
  • 1tbsp wholegrain mustard
  • 250g fresh spinach, wilted and well drained
  • 200g cooked shelled prawns
  • 200g skinned, un-dyed, smoked haddock, cut into large chunks
  • 200g skinned salmon fillet, cut into large chunks
  • 50g breadcrumbs
  • 2 teaspoons dried parsley
  • Rind of a lemon

What you do:

  • Preheat the oven to 180°C/ 350°F/ gas mark 4.
  • Mix together the double cream, milk and wholegrain mustard. Place the wilted spinach in the base of a Pyrex Rectangular Roaster, add the prawns, haddock and salmon. Pour over the cream mixture, season and bake in the oven for 10 minutes.
  • Meanwhile mix together the breadcrumbs, parsley and lemon rind, scatter over the top of the bake and put in the oven for a further 15 minutes until the topping is golden brown.
  • Serve with chunks of crusty bread

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National Baking Week 2008

National Baking Week 2008 National Baking Week takes place from 20-26 October and is a celebration of baking. TV chef Rosemary Shrager is supporting the new campaign to revive and revitalise enthusiasm for home baking and get Britain baking.

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