Yields4 Servings
 500 g skinless and boneless smoked haddock fillets
 600 ml skimmed milk
 2 bay leaves
 400 g leaf spinach
 150 g macaroni
 40 g cornflour
 75 g low fat mature cheddar, grated
 25 g parmesan grated
 1 tsp Dijon mustard
 Sliced tomato
 1 tbsp snipped chives

Preheat the oven to 200C/Gas6; place the smoked haddock in a shallow pan, cover with the milk and add the bay leaves and seasoning; bring to the boil and simmer gently uncovered for 6 minutes; lift the smoked haddock out to a plate and break up into chunky pieces; strain the milk into a jug


Cook the spinach in the microwave; cook the macaroni for 5-6 minutes, then drain and rinse in cold water; squeeze out the excess moisture from the spinach and chop roughly


For the cheese sauce, place the cornflour in a saucepan and gradually blend in the reserved milk; heat, stirring, until the sauce thickens, then simmer for 2 minutes; combine the cheeses and stir three-quarters into the sauce, along with the mustard and season to taste; stir the drained macaroni into the cheese sauce


Scatter the smoked haddock over the base of an ovenproof dish then add the spinach; spoon the macaroni cheese over the top; finally top with sliced tomato, then mix the rest of the cheese and the chives together and sprinkle over the surface


Bake in the oven for 20-25 minutes until the sauce is bubbling and the top is golden