Delightful Nut & Berry Muffins
Tender, bakery-style delightful nut & berry muffins with balanced sweetness and a soft, fluffy crumb.
Smoked Haddock & Bacon Gratin
Smoked Haddock & Bacon Gratin is a rich, savoury seafood bake that combines flaky smoked haddock with crisp bacon, sweetcorn and tender vegetables in a creamy white wine and cheese sauce. The smoky fish and salty bacon bring bold flavour, while the sauce keeps the dish smooth and comforting.
A golden potato topping adds texture and helps soak up the creamy filling underneath, creating a balanced bake that feels both hearty and refined. It is a brilliant cold-weather supper and equally good for a relaxed weekend lunch when you want something satisfying but easy to serve.
Bring it to the table straight from the oven with peas or buttery greens, and allow a few minutes to rest before serving so the sauce settles. It is classic comfort food with a little extra depth and character.
Ingredients
- 120 g Bacon lardons
- 50 g Breadcrumbs
- 120 g Sweetcorn
- 20 g Butter
- 400 g Potatoes sliced
- 350 g Smoked Haddock cubed
- 100 ml Dry White Wine
- 100 g Cheddar grated
- Salt, to taste
- 150 g Broccoli small florets
- 2 tbsp Parsley chopped
- 220 ml Double cream
- Black Pepper, to taste
Method
15m25m40m
- Heat the oven to 200°C (180°C fan) and lightly grease a baking dish.
- Prepare the base filling in a pan and cook until well seasoned and slightly thickened.
- Layer the filling and topping components in the dish, finishing with the top layer evenly spread.
- Bake until the top is golden and the filling is bubbling at the edges.
- Rest for 10 minutes before serving.
Notes
Smoked haddock can be salty, so taste before adding extra salt.
For extra colour, finish under the grill for 2 minutes at the end.
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