Smoked haddock & bacon gratin

• of buttersmall knob

  small knob

• rashers smoked streaky bacon↗4

  4

• onion↗1

  finely sliced

• small pack thyme↗½

  leaves only

• baking potatoes↗1kg kg

  washed and sliced

• skinless smoked haddock350g g

  cut into large chunks

• half-fat crème fraîche↗300ml ml
• crisp green salad

  to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Heat the butter in a shallow flameproof casserole dish and sizzle the bacon until it changes colour. Add the onion and thyme and fry with the bacon for 5 mins until the onion is starting to soften. Lower the heat, add the potatoes to the onion and cover the pan. Steam-fry the potatoes for 25-35 mins until they soften, stirring occasionally to stop them sticking to the bottom of the pan.

2. 2

   When the potatoes are ready, stir through the haddock, crème fraîche and a good grinding of black pepper, and mix until everything is combined. Flatten down with a fish slice and bake in the oven for 40 mins until golden. Serve with a green salad.