Creamy Haddock Smokie & Toasted Ciabatta

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a full kettle

Peel your potatoes and chop into bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

While the potatoes are cooking, chop your tomato[es] into bite-sized pieces

Peel and finely chop (or grate) your garlic

Grate your cheddar cheese

Melt 1 tsp [1 1/2 tsp] [2 tsp] butter in a large, wide-based pan (preferably non-stick) over a medium heat

Once melted, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour with the chopped garlic and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Gradually whisk 150ml [225ml] [300ml] milk and your double cream into the roux, a little at a time, and cook for 3-5 min or until a smooth, thick sauce remains – this is your béchamel sauce

Pat your haddock bites dry with kitchen paper and chop into small bite-sized pieces

Once the potatoes are tender, add the chopped haddock bites, cooked potatoes and chopped tomato to the béchamel sauce

Add a very generous pinch of salt and pepper and give everything a good mix up – this is your haddock filling

Transfer the haddock filling to an oven-proof dish (use individual ones for fancy presentation!) and top with the grated cheese and a grind of pepper

Put the dish[es] in the oven and cook for 12-15 min or until bubbling and golden and the fish is cooked through – this is your haddock smokie

Tip: Your fish is cooked once it turns opaque and flakes easily

Once the haddock smokie is nearly ready, slice your ciabatta[s] in half and place in the toaster for 1-2 min or until toasted

Once the haddock smokie is ready, remove the dish[es] from the oven and top with your smoked sea salt flakes