Prep: 10 mins | Cook: 40 mins | Serves: 4 | Cost: £ 4ish

Ingredients

• 240g smoked fish cut into chunks
• 160g gammon cut into chunks
• 640g potatoes peeled and sliced
• 2 small leeks sliced
• 1 onion finely chopped
• 1 celery stick chopped
• 3 garlic cloves crushed
• 1 red pepper chopped (optional – I just had one that needed using)
• 1 red chilli finely chopped (optional)
• 50g butter
• 3 tbsp plain flour
• 500ml chicken stock
• 300ml creme fraiche
• Grated cheese and bread crumbs

Method

1. Melt the butter in a pan
2. Once melted add onion cook for couple of minutes
3. Add garlic, celery, leek, pepper and chilli if using
4. While your vegetables are cooking, place your sliced potatoes in a pan of salting boiling water. Bring this back to the boil and cook for couple of minutes. Drain and set aside
5. Once your vegetables are cooked stir in flour
6. Gradually add stock stiring until sauce has thickened
7. Stir in creme fraiche, add gammon and fish and remove from heat
8. Butter a oven proof dish
9. Layer some of sliced potato in dish, followed by layer of your fish and gammon sauce. Continue doing this until you have used it all up
10. Season well – be generous with the black pepper!
11. Sprinkle over grated cheese and breadcrumbs (quantity of this is personal choice)
12. Place dish in a preheated oven at 180°C
13. Cook for approximately 40 minutes until bubbling and crispy on top
14. Serve with either green vegetable or salad

Blags, Tips & Tricks

• You can use any smoked fish for this depending on your budget