• 400g potatoes, peeled and cut into 1/2 cm slices
  • 1 onion, finely sliced
  • 1 stick celery, finely sliced
  • 1 tbsp butter, plus more for the dish
  • 1 tbsp plain flour
  • 200ml chicken or veggie stock
  • 200ml half-fat crème fraîche
  • 150g skinless smoked haddock, cut into chunks
  • 100g cooked ham, diced
  • chopped to make 2 tbsp flat-leaf parsley
  • green salad, to serve


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6 and bring a large pan of salted water to the boil. Add the potatoes and when the water comes back to the boil, cook for a minute, then drain.

  • STEP 2

    Put the onion, celery and butter in a deep frying pan and cook gently until the onion is golden. Stir in the flour until it no longer looks dusty, then gradually stir in the stock to make a smooth sauce. Take it off the heat and stir in the crème fraîche, followed by the fish, ham, and half the parsley, plus some seasoning – be generous with the black pepper.

  • STEP 3

    Butter an ovenproof dish and layer the potato slices with spoonfuls of the sauce. Finish with the last of the sauce, remaining parsley and pepper, then bake for 40 minutes until golden and bubbling and the potatoes are tender. Serve with a green salad.


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