Ingredients:
- 300g potatoes, peeled and cubed
- 1 tblsp scallions, finely chopped
- 500g smoked coley, skinned and cut into chunks
- Salt, pepper, paprika
- 10g parmesan cheese, grated
- 10g red cheddar, coarsely grated
- 1 head cauliflower, broken into small florets
- 1 tblsp cornflour
- 300ml pouring cream
- 2 cloves garlic, finely chopped
- 30g leek, finely sliced
- 1 tblsp parsley, finely chopped
Method:
1 Pre-heat the oven to 200’C. Butter a deep ovenproof dish and set aside.
2 Parboil the potatoes and cauliflower in salted water for 4 to 5 minutes. Drain well and tip into the oven proof dish. Sprinkle with leek, parsley and scallions. Scatter half the cheeses over. Season with salt, pepper & paprika.. Scatter the coley in between the potatoes and cauliflower.
3 Put the garlic, cornflour and cream into a bowl, and mix well. Pour all over the top and between the cracks. Scatter the remaining cheese over the top and a little extra paprika.
4 Bake for 20 to 25 minutes, until golden brown and bubbling.
5 Great served with a leafy side salad
