Glug olive oil
1 bunch spring onions, chopped
200g baby spinach
1 cup (250ml) milk
4 hard-boiled eggs, peeled and quartered
½ cup (125ml) mature cheddar cheese, grated
½ cup (125ml) cream
Handful each parsley and dill
Salt and milled pepper
2 cups (500ml) butternut, cubed
About 1 Tbsp (15ml) butter, for mashing
About ¼ cup (60ml) milk, for mashing
Heat oil and fry spring onions for a few seconds. Add spinach and toss together until wilted.
Place haddock and milk in a pan and bring to the boil.
Reduce heat and simmer until haddock is cooked about 8 minutes.
Remove haddock (reserve any leftover milk), flake into large chunks and arrange in an oven-to-table dish.
Scatter over spring onion and spinach mixture and dot with quartered eggs.
Mix reserved cooking milk, cheese and cream together.
Stir in herbs and season.
Pour over fish mixture.
Boil potatoes and butternut until soft.
Drain well and mash with butter and milk. You may need more butter and milk than suggested.
Season and spoon over haddock mixture. Sprinkle with a little extra cheese if you like.
Bake in a preheated oven at 180°C for 20 minutes, then grill to brown if necessary.