CREAMY PASTA WITH HADDOCK AND FETA

Prep time 10 mins

Cooking time 20 mins

Serves 6

500g pasta of your choice

500g smoked haddock fillets

750ml milk

2 tbsp butter

2 tbsp cake flour

400g feta cheese, sliced thinly or crumbed finely

1 tsp chopped fresh parsley

Fresh lemon, to squeeze over

Boil the pasta in salted water until al dente. While the pasta is cooking, pack the fish in a single layer in a saucepan and pour milk over. Bring to the boil and simmer lightly for 7-10 minutes (according to thickness of fillets) until the fish is cooked and breaks apart easily. Remove the fish, reserving the poaching milk, and break into chunks. Melt the butter and add flour. Stir for a minute and add the reserved milk, heated. Bring the mixture to the boil while stirring continuously. Simmer for three minutes and season to taste. Drain the pasta and pour sauce over, mixing together. Add the flaked fish, feta and parsley. Squeeze fresh lemon juice over and serve. You can make this a few hours ahead. Do not freeze leftovers if you have used frozen fish.