Best served with some seasonal greens tossed in cold butter.

  • Ingredients:
  • 1 x 200g Baby spinach blanched in boiling water for 20 seconds ,refreshed in cold water and squeezed dry
  • 400g Naturelle smoked haddock, poached in milk till just cooked about 4/5 minutes then leave to cool in liquor
  • 350ml Béchamel sauce
  • 500g Mashed potatoes (in a piping bag ,warm)
  • 2tbsp Grain mustard
  • 100g Mature cheddar
  • Small bunch dill, picked and chopped

Cooking Instructions


  1. Add spinach, flaked haddock, mustard and dill to béchamel
  2. Place in deep pie dish and pipe mash on top
  3. Grate cheese on top and bake in preheated oven 175° c for 30 minutes making sure its bubbling hot
  4. For a special treat try adding a few king prawns to the haddock mix

Source: My collection – Jeff Baker – J Bakers Bistro Moderne


Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.