Instructions: Measure the milk for the sauce into a saucepan and add the onion halves bay leaf and parsley stalks.

Bring to just under boiling point on the boiling plate cover and transfer to the simmering oven for 30 minutes to flavour the milk.

Season with salt and pepper.

Melt the butter for the sauce on the simmering plate in a roomy pan then pull the pan aside from the heat and stir in the flour.

Gradually add the strained infused hot milk return the pan to the heat and slowly bring to the boil stirring continually until thickened.

Cover the pan with a lid to prevent a skin forming.

Melt the knob of butter in a large deep frying pan and fry the mushrooms briskly for a minute or two.

Add the spinach to the mushrooms and cook gently until it has just wilted.

Drain the spinach and mushrooms and season well with salt pepper and nutmeg.

Mix 6 tablespoons of the bechamel sauce with the spinach and mushrooms and spread on the base of a shallow buttered ovenproof dish about 380 x 300mm.

Cover the spinach and mushrooms with sliced hardboiled eggs.

Cut the haddock into manageable sized pieces to give two small pieces per person.

Sit these pieces on top of the eggs.

fish.

Sprinkle the top with mixed breadcrumbs and parmesan.

Bake the haddock for about 30 minutes on the second set of runners in the roasting oven until the haddock is cooked and the copping is golden brown.

Ths very easy version of a fish pie is made in a large dish and its great for kitchen supper for a crowd. Ideally assemble the pie the day before. Coating the haddock in cornflour prevent the sauce from becoming too wet. You could serve the pie with rice or mashed potato but more often than not i just serve garlic or herb bread.

Serves 10

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