Creamy baked haddock & tatties

• smoked haddock400g g

  (undyed is better, but not essential), skinned and chopped into chunks

• trimmed leek1

  finely sliced

• parsley↗handful of

  chopped

• double cream↗142ml carton ml

  142ml carton

• baking potatoes↗2medium

  about 200g/7oz each, skin on, sliced as thinly as possible

Step-by-step instructions

1. 1

   Firstly assemble the dish. Scatter the haddock, leek and parsley over the bottom of a shallow microwavable dish and mix together with your fingers or a spoon. Drizzle over half the cream and 5 tablespoons of water. Lay the potato slices over the fish and leeks and drizzle over the remaining cream. Season the potatoes with a little salt and plenty of black pepper.

2. 2

   Put the grill on high. Cover the dish with cling film and pierce it a few times. Microwave the pie on the highest setting for 8-10 minutes until everything’s bubbling away and the potatoes are tender when poked with a knife. Whip off the cling film and put the dish under the grill until the potatoes are golden. Leave to rest for a minute, then serve straight from the dish.