Serves 4

  • small knob of butter
  • 4 rashers smoked streaky bacon
  • 1 onion, finely sliced
  • ½ small pack thyme, leaves only
  • 1kg baking potatoes, washed and sliced
  • 350g Mourne Fishbox Smoked Haddock cut into large chunks
  • 300ml half-fat crème fraîche
  • crisp green salad, to serve

METHOD

Heat oven to 200C/180C fan/gas 6. Heat the butter in a shallow flameproof casserole dish and sizzle the bacon until it changes colour. Add the onion and thyme and fry with the bacon for 5 mins until the onion is starting to soften. Lower the heat, add the potatoes to the onion and cover the pan. Steam-fry the potatoes for 25-35 mins until they soften, stirring occasionally to stop them sticking to the bottom of the pan.

When the potatoes are ready, stir through the haddock, crème fraîche and a good grinding of black pepper, and mix until everything is combined. Flatten down with a fish slice and bake in the oven for 40 mins until golden. Serve with a green salad.