Baked smoked haddock pasta

Method

1 Preheat the oven to 190°C (170°C fan, gas mark 5). Put the bacon on a non-stick baking tray and cook for 10min until lightly crisp. Remove and roughly chop into pieces.

2 Meanwhile, cook the pasta in a saucepan of boiling water according to packet instructions until al dente.

3 In another saucepan, bring the milk to the boil. Lower the heat, add the smoked haddock fillet and poach for 3-4min. Remove with a slotted spoon and, when cool, lightly flake it and set aside.

4 Strain the cooking milk into a large bowl and allow to cool slightly. Mix in the eggs, crème fraîche, half the cheddar, and the mustard. Season to taste with black pepper.

5 Add the fish and bacon to the cream mixture and combine well.

6 Place the bucatini in an ovenproof baking dish, pour over the haddock and bacon mixture and toss together. Sprinkle over the remaining cheddar and cook for 20min until set and the top is bubbling and golden.

Cook's notes

Smoked haddock is a flavoursome fish that's fairly inexpensive. Always buy natural smoked haddock rather than the yellow dyed variety.

Prepare ahead by poaching the fish the night before and keep covered in the fridge. Don't forget to reserve and chill the strained cooking milk, too.