Smoked Haddock Bake with English Mustard and Spinach

Once again easy, super, you just must try this!

One fillet will serve two or three people depending on appetite.

Take an Alfred Enderby smoked haddock fillet, skin and cut in half. Place on top of a bag of uncooked spinach.

Mix two heap teaspoons of Colman’s English mustard into about 500ml of double cream, pour over our premium haddock then bake uncovered for 25 minutes at 180 degrees.

Those cooks amongst you can add all sorts of bits and bobs, but it doesn’t need anything.