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By using mature Cheddar cheese you will get a stronger flavour and therefore can use less. Use undyed haddock as it should be less salty.

REDIE T e e ◆ 50g fresh breadcrumbs ◆ 50g finely grated mature

Cheddar cheese ◆ 1 clove garlic, crushed ◆ 1tbsp chopped fresh

chives ◆ 1tbsp chopped fresh dill ◆ 1tbsp extra virgin olive oil ◆ 4 x 150g undyed smoked

haddock fillets ◆ ½tbsp olive oil ◆ 250g fresh spinach, large stalks removed and very well washed ◆ Salt and freshly-ground

pepper. 1 Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6. Place a piece of baking parchment paper onto a baking tray. 2 Mix the breadcrumbs, cheese, garlic, herbs and oil together. Season with

pepper only. Place the fish fillets on the baking tray, leaving some space between each one. Divide the crumb mixture into four and press carefully over each fillet making sure the tops are well covered. Put the fish in the oven and cook for 15min. 3 Meanwhile put the oil in a large saucepan and add the washed spinach. Put over a medium heat and stir while the spinach wilts. Lower the heat and cover with a lid until the spinach has completely wilted. Stir it frequently during this process and do not overcook as it spoils the flavour. 4 Drain the spinach well, pressing out excess water. Season with a little salt and pepper and place on warm plates. Top with the cooked fish and serve.