• 2 fillets smoked haddock
  • 200g spinach
  • butter
  • 100g mature cheddar, grated
  • 1 tsp wholegrain mustard
  • a dash Worcestershire sauce
  • 1 egg


  • STEP 1

    Either poach the fillets of haddock in a pan of simmering water for 5 minutes or put on a plate, clingfilm and microwave for 2 minutes. Remove any skin and pat dry with kitchen paper.

  • STEP 2

    Wilt the spinach in a pan with a knob of butter and season. Mix the cheese, mustard, Worcestershire sauce and egg in a bowl.

  • STEP 3

    Divide the spinach between 2 heatproof dishes, leaving any excess liquid in the pan. Sit the haddock on top and spread over the rarebit mix. Grill until golden and bubbling.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating