Cooker’s Pot

You’ll Need:

- 8 oz. (225g ) smoked haddock, skinned
- 1 oz. ( 25g ) flour
- 1 oz. ( 25g ) margarine
- 2 oz. ( 50g ) sweetcorn
- 12 oz. ( 350g ) cooked mashed potato
- half a pint ( 285 ml. ) milk
- 2 oz. ( 50g ) grated cheese

Procedure:

1. Simmer the fish in milk for 15 minutes
2. Drain, reserve the milk, and flake the fish
3. Make the milk up to half a pint (285 ml. ) with water then add the margarine and flour
4. Bring to the boil, whisking continuously till it thickens
5. Add the flaked fish and peas
6. Divide between 6 small dishes and cover with mashed potatoes
7. Sprinkle a little grated cheese on top
8. Place under a hot grill for about 5 minutes or until the top is browned

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