Smoked Haddock Macaroni Cheese

Two years ago I was on holiday with my family in Alnmouth, Northumberland where we visited an amazing little pop up seafood shack run by the restaurant Beaches. They serve sublime fresh food to go like lobster and chips, crab sandwiches etc and I was drawn to their smoked haddock macaroni cheese.

We took it back to our holiday house and my mum and dad dived in with their forks as well as us and the kids. It was delicious, not too overpowering in smokey flavour and the crunchy gratin top added another dimension. I can’t believe it’s taken me so long to cook it but here it is… Smoked Haddock Macaroni Cheese

Serves 4

INGREDIENTS

300g macaroni

4 small frozen/fresh smoked haddock fillets

25g butter

A little plain flour

3/4 pint milk

A handful of grated mature cheddar cheese

Seasoning

Panko breadcrumbs

METHOD

1) Cook the macaroni for 11 minutes.

2) I used @aldiuk cook from frozen smoked haddock fillets so baked them in the oven according to the instructions.

3) I made a cheese sauce by melting 25g butter and adding plain flour to make a thick paste. Then with the heat low, I gradually poured in 3/4 pint of milk whisking all the time.

3) Season then sprinkle in a handful of mature cheddar cheese and whisk until smooth. Turn off the heat.

4) Drain the macaroni and stir in the cheese sauce.

5) Transfer to an ovenproof dish and scatter over the haddock (break it up into small pieces first). Carefully stir it through the macaroni cheese.

6) Finish with scattering over panko breadcrumbs and bake in the oven at 180oC for 10 minutes (you may want to finish it off under the grill if it hasn’t browned enough).

Creamy Butternut Squash Pasta Bake

Meatfree Monday dinner last night. This should have been a Tom Kerridge recipe from my new cookbook but I didn’t want to waste the creme fraiche I had opened for the sweet potato mash on Sunday so I ended up doing my own take on his recipe!

Morrison’s frozen butternut squash is brilliant just to grab out of the freezer and pop straight into the oven. No peeling and cutting required! I actually cooked it the day before and left it in the fridge which made cooking a bit quicker last night.

The panko breadcrumbs were so convenient and really crisp on top.

INGREDIENTS

Morrisons frozen butternut squash

300g pasta, I used casareccia

200ml creme fraiche

Seasoning

30g Parmesan finely grated

3 sage leaves finely chopped

50g panko breadcrumbs

METHOD

1. Heat the oven to 220oC/Fan 200oC/Gas 7.

2. Cook the butternut squash in the oven with a little olive oil.

3. Cook the pasta according to the instructions.

4. Blend 3/4 of the squash with the creme fraiche and Parmesan.

5. Drain the pasta (save a little of the water) and pop back in the pan.

6. Stir in the sauce and season. Add some of the pasta water to loosen.

7. Pour into an ovenproof dish.

8. Sprinkle over the remaining butternut squash, sage and breadcrumbs.

9. Bake for 15 minutes.

Lemon Pepper Basa

These were so tasty and very quick to make. I was a bit unsure about using mayonnaise but it worked really well. The @morrisons basa fillets are great to have in the freezer and are cooked from frozen.

1) Mix 4 tbsp mayonnaise with the juice of half a lemon and a good grind of pepper.

2) Dip the frozen basa fillets in the lemon pepper mayonnaise and then breakcrumbs so they’re coated well.

3) Place on baking parchment and cook at 190oC for 30 minutes.

4) Serve with chips and peas.