500g undyed smoked haddock, skinned and cut into large chunks.
3 shallots or half an onion, finely sliced
2 large leeks
3 large garlic cloves, minced
1 heaped tablespoon of plain flour
400ml of Dowding’s medium still Tower Brue Cider
1 tablespoon of wholegrain mustard
150ml double cream
500g parsnips, peeled and very thinly sliced (perhaps use a mandolin)
A few sprigs of either thyme or rosemary leaves picked and chopped
Olive oil for drizzling
80g mature Cheddar cheese, grated
Salt and freshly grated black pepper.
1) Cut the potatoes so that they are a steerable size and steam until tender (careful not to overcook). Leave to cool and then cut into thin slices
2) Preheat the oven to 180c / 350f / gas mark 4, and cook the fish (careful not to overcook).
3) Steam the parsnip slices until tender (careful not to overcook).
4) Melt the butter in a large pan, add the shallots, leeks and garlic and cook gently until soft. Stir in the flour, cook for a minute, then gradually stir in Dowding’s Tower Brue Cider, stirring constantly. Bring to a simmer and cook gently for about 5 minutes. Take off the heat and stir in the mustard, cream and season to taste. Add the slices of parsnip, stirring gently to coat in the sauce. Add the fish. Transfer to a ovenproof dish. ensuring that the fish is evenly distributed.
5) Put the sliced potatoes in a bowl, add the thyme or rosemary and drizzle with olive oil. Gently toss until the potatoes are evenly coated in the oil, then season with salt and pepper. Lay the potatoes evenly over the parsnip mixture and scatter the cheese on top.
6) Place in the oven and bake for about 20 minutes, until the topping is nicely browned.
Note, Vegetarians can omit the fish.
Suggest serving with a glass of chilled apple juice or sparking cider.