Mat’s smoked haddock & cheesy egg bake

Serves 4

Ingredients

• 300g smoked haddock
• 2 medium potatoes
• 2 hard boiled happy eggs
• 100g strong cheddar
• 50g parmesan cheese
• 200ml double cream
• 2 slices of bread
• Tabasco (to flavour)
• pinch of salt and pepper to season

How to make it

1. Place the bread in the oven at 150”C/300°F/Gas Mark 2 for 20 minutes until completely dried.
2. Peel and part boil the potatoes in ½ inch chunks (approx. 5 minutes); they should be firm.
3. Break up the smoked haddock with your fingers ensuring there’s no skin or bones. Grate the cheeses.
4. Chop up the boiled happy eggs into approx. eight pieces each.
5. Holding back a little of the parmesan, gently fold all the ingredients together in a bowl.
6. Add a pinch of salt and pepper to season or if you like a bit of heat, a couple of drops of Tabasco.
7. Pour over the cream to just cover the mixture, then place in a small casserole dish.
8. Crumble the bread and sprinkle over the top, along with the remaining parmesan.

Bake in an oven at 160°C/325°F/Gas Mark 3 for 30 minutes.