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Ingredients
1.5kg floury potatoes, such as King Edwards or Maris Piper
600g smoked haddock fillets (150g each), undyed
300ml Milk, skimmed
1 bunch Spring onions, finely chopped
200g low-fat fromage frais
40g grated Emmenthal, or Leerdammer
1 pinch freshly ground sea salt and black pepper

Method
1. Cook the potatoes in a large pan of boiling water for 15 minutes or so until tender.

2. Meanwhile, place the haddock in a pan, pour over the milk and sprinkle over the spring onions. Cover, bring to the boil and simmer for 5-8 minutes until the fish is cooked; it should flake easily. Lift out the cooked fish and discard the skin and any bones. Pour the warm milk and spring onions into a jug - you'll need 200 ml - and there should easily be enough.

3. Drain the potatoes well and mash, ideally with a ricer, until smooth. Beat in the warm milk and spring onions, followed by the fromage frais. Gently fold in the flaked fish and check the seasoning - you're unlikely to need much, if any, salt, but grind in plenty of black pepper.

4. Spoon the mixture into a large, shallow heatproof dish and scatter over the cheese. Pop under a medium-low grill for 15 minutes until golden and crunchy on the surface.