Dead easy tea!
Make a basic white sauce, add a light cheese and a heaped teaspoon of English mustard. At the same time cook some spaghetti.
Add raw chunks of Alfred Enderby award winning smoked haddock to your sauce, lid up and leave on a very gentle heat for ten minutes. The gorgeous smokiness from the fish enriches the sauce.
Add cooked spaghetti and serve with black pepper and Parmesan if you like.