Name: Haddock & leek au gratin with sweetcorn mash
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 350g potatoes , quartered -; 195g can sweetcorn in water -; 240g bag ready-washed spinach -; 2 leeks , thickly sliced -; 300ml skimmed milk , plus 3 tbsp -; 15g unsalted butter -; 15g plain flour -; ½ tsp English mustard -; 75g mature reduced-fat cheese , grated -; 2 x 125g fillets of skinless haddock -

Ingredients for - Haddock & leek au gratin with sweetcorn mash

1. 350g potatoes , quartered

2. 195g can sweetcorn in water

3. 240g bag ready-washed spinach

4. 2 leeks , thickly sliced

5. 300ml skimmed milk , plus 3 tbsp

6. 15g unsalted butter

7. 15g plain flour

8. ½ tsp English mustard

9. 75g mature reduced-fat cheese , grated

10. 2 x 125g fillets of skinless haddock

How to cook deliciously - Haddock & leek au gratin with sweetcorn mash

1 . Stage

Heat oven to 200C/180 fan/gas 6. Boil the potatoes for 15-20 mins until tender, then drain. Reserve 3 tbsp corn and blitz the rest (with its juice) using a hand blender or a food processor until completely smooth, then mash into the potatoes. Cook the spinach following pack instructions – if you have a microwave, choose this method.

2 . Stage

Put the leeks in a pan with the 300ml milk and the butter. Cook gently, part-covered, for 8 mins until the leeks are tender. (Keep an eye on things as milk can easily boil over.) Mix the 3 tbsp milk with the flour and mustard, then stir into the leek mixture – keep stirring until thickened. Take off the heat and stir in three-quarters of the cheese.

3 . Stage

Squeeze as much liquid as you can from the spinach, then arrange on the base of 2 gratin dishes. Place a fish fillet on top of each, then spoon over the leek & cheese sauce. Top with the sweetcorn mash. Mix the remaining corn and cheese, and scatter on top. Place the dishes on a baking tray and cook for 25 mins until the fish flakes when tested and the top is golden.