Smoked Haddock Casserole (Scottish)

A traditional casserole in Scotland which is delicious, hardy and nutritious.

2 fillets Scottish smoked haddock, cut into chunks
2 potatoes, peeled and chopped into a small dice
4 spring onions, finely sliced
fresh or frozen peas (25 g)
broad beans, popped out of their skins (25 g)
2 Tbsp. fresh parsley, chopped
crème fraîche (200 g)
Parmesan cheese, grated (25 g)
breadcrumbs (30 g)
½ tsp. ground nutmeg

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Par boil the diced potato in salted water, until it has softened slightly but not completely cooked. Then drain off and leave to cool.

Add the haddock fillets, onions, peas, broad beans, crème fraiche and nutmeg and mix everything together in a big bowl with a good pinch of salt and pepper.

Spoon the mix into a ramekin leaving a small gap at the top. Mix the Parmesan and breadcrumbs together and sprinkle across the top to cover.

Cook in the preheated oven for 20 minutes and serve.

Makes 4 servings.