Arbroath Smokie Pots with Scottish Cheddar
Preheat the oven to 190°C/ fan170°C/gas 5.
Put the spinach in a large saucepan, in 2 batches, and place over a medium-low heat. Cook, stirring, until the leaves have just wilted. Drain and, when cool enough to handle, squeeze out the excess liquid. Roughly chop, put into a bowl and season well. Set aside.
Put the haddock in a frying pan with the milk. Bring just to the boil, then cover, reduce the heat to low and poach gently for 10 minutes, until just cooked. Use a slotted spoon to lift the fish from the milk and, when cool enough to handle, flake into pieces, discarding the skin and any bones. Transfer to 8 x 300ml gratin dishes or a 2.5-litre dish. Discard the milk.
De-seed the tomatoes and slice. Melt the butter in a frying pan over a high heat, add the tomatoes and sauté until softened and the cooking juices are reduced. Season and set aside.
Add the spinach to the dishes/ dish, followed by the tomatoes. Pour over the cream and top with grated Scottish Cheddar cheese. Bake in the hot oven for 20-25 minutes, until golden and bubbling. Serve immediately.
An elegant starter containing seasonal ingredients that will impress guests at Christmas or any winter dinner party.
800g spinach, washed and large stalks removed
1kg Arbroath Smokie (boned), with skin
600g tomatoes, halved
35g unsalted butter
500ml double cream
200g Scottish Cheddar cheese, grated