Prep time: 20 minutes
Cooking time: 20 minutes
Skin the Alfred Enderby smoked haddock and cut into thick chunks. Put into a large saucepan, pour over the milk and add the bayleaf. Bring slowly to the boil and reduce the temperature to poach over a low heat for 3 – 4 minutes. Remove the fish from the milk and strain the milk ready for use in the sauce.
Cook the macaroni in boiling salted water for 7 minutes, add the cauliflower florets and continue to simmer until the pasta is just cooked and the cauliflower tender. Strain and allow to drain for a few minutes.
In a medium sized saucepan cook the spring onions in the butter for 3 – 4 minutes or until tender. Blend on the flour with the mustard and cayenne pepper. Cook over a very low heat for 1 minute then blend in the hot milk, whisking to prevent lumps forming. Bring to the boil and simmer for 2 minutes. Stir in the grainy mustard and cheddar cheese and season to taste with salt and pepper.
Heat the oven to gas mark 6 (200C) Mix the smoked haddock cauliflower and pasta together and tip into a large gratin dish. Spoon the cheese sauce over the top and sprinkle a little extra cheese over the top. Bake on the top shelf of the oven for 15 – 20 minutes until the top is golden brown and it is piping hot.