Doddington

Produced by the Maxwells in Northumberland’s Glendale Valley, Doddington is a hard cheese made using raw milk from their British Friesian, Swedish Red and Montbéliarde cows. The family had been dairy farming for generations and turned to cheesemaking in the 1980s.

FISH PIE WITH PARSLEY AND SORREL

This recipe is a celebration of the border regions, based on Doddington cheese from Northumberland and local Eyemouth fish from across the Scottish border in Berwickshire, though you can use any white fish.

Preparation 15 minutes Cooking 1 hour 15 minutes Serves 3-4

FOR THE TOPPING

400G PEELED FLOURY POTATOES, CUT INTO CHUNKS

1 TSP SEA SALT

15G BUTTER

140ML WHOLE MILK

160G DODDINGTON, GRATED

1 EGG YOLK

FOR THE FILLING

75G BUTTER

2 MEDIUM SHALLOTS, PEELED AND FINELY DICED

300G SKINLESS WHITE FISH FILLET (HADDOCK, COD OR POLLACK), CUT INTO 2.5CM PIECES

100G SHELLED MUSSELS

100G SHELLED PRAWNS

50ML WHITE WINE

60G PLAIN FLOUR

300ML WHOLE MILK

SEA SALT AND FRESHLY GROUND BLACK PEPPER HANDFUL OF FRESH FLAT-LEAF PARSLEY AND SORREL (OR JUST PARSLEY), FINELY CHOPPED

1 Preheat the oven to 200°C (180°C fan oven) gas mark 6.

2 For the topping, place the potatoes in a saucepan, cover with cold water and add 1 tsp salt, then bring to the boil and cook for about 10 minutes until tender. Drain and leave to cool in a colander.

3 While the potatoes are cooling, start making the filling. In a large frying pan over a medium heat, melt 15g of the butter and fry the shallots for 6-7 minutes until translucent and soft. Then add the fish, mussels and prawns, followed by the white wine. Simmer for about 5 minutes until the fish is cooked through and the white wine has reduced a little, then remove from the heat and set aside.

4 In a separate saucepan over a medium heat, melt the remaining 60g butter and add the flour, whisking to make a roux. Once all the flour is added, continue to whisk as you gradually add the milk, stirring to prevent lumps from forming. Keep whisking until the sauce thickens, and then add 1 tsp salt, a few grinds of pepper and the herbs. Add the fish mix to the white sauce, stirring carefully so not to break up the fish. Place in a small deep-sided ovenproof dish and set aside.

5 Return the potatoes to the first saucepan and mash. Beat in the butter and milk until smooth, then add the grated cheese, followed by the egg yolk. Beat for another minute or two until the potato is smooth and glossy.

6 Spoon the potato over the fish mixture, running a fork over the top to create crispy ridges when cooked, then bake in the oven for 30-40 minutes.

EXTRACTED FROM A Portrait of British Cheese by Angus D Birditt (Quadrille, £27). Photography ©Angus D Birditt.