A welcome return for this member of our iconic mac & cheese brigade. Silky cheese sauce and seafood is a very special pairing, and given that our lobster version has long remained a firm favourite among our customers we felt it was about time we gave smoked haddock a look in too. This time Brett and the kitchen team here in Cornwall have amped up the recipe with a rarebit twist, adding delicious slow-cooked leeks, Worcester sauce and rich mustard into the cheese-packed sauce. If that wasn’t enough, our beautiful prime smoked haddock is gently poached in smoked oatmeal stout from the Padstow Brewing Co to really make the whole thing sing, while the panko topping gives a gorgeously crisp topping. It’s an effortless dinner too – just pop in the oven and a little over half an hour later you’ll be tucking into to something special.
- Supplied in a 480g container
INGREDIENTS:
SMOKED HADDOCK(FISH), PASTA(GLUTEN), CHEESE, MILK, BEER, BUTTER, Leeks, FLOUR(GLUTEN), Panko Breadcrumbs (GLUTEN), MUSTARD, Worcester Sauce, Parsley, Tomato Powder, Onion, Salt, Pepper.
This delicious dish comes in an ovenable tray.
*1. For best results cook from frozen
*2. Preheat oven to 180C / Gas mark 4
*3. Pierce the film and place the tray in centre of oven for 35 mins
*4. Carefully remove protective film and place back in the oven to gratinate for a further 10 mins. Serve piping hot
- works well with a lovely mixed and dressed salad.
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