Potato Bake
The colder weather has cajoled This Little Piggy down the
warming, comforting, baked goods avenue but this recipe is much lower in fat
than you imagine but just as tasty and uber speedy to
make.
Serves
2
Components
300g New Potatoes, chopped into
chunks
1 Smoked Haddock Fillet, cut into
chunks
1 Leek, chunkily chopped
150ml Low Fat Crème
Fraiche
2 Tsp Dijon Mustard (or English mustard if you want a
kick)
40g Low Fat Mature Cheddar,
grated
1 pinch salt (we used saffron
salt)
1 grinding black pepper
1.
Put the potatoes and
leeks in a saucepan of boiling water and cook for 15 minutes until
tender.
2.
Meanwhile, back at the
prep board, mix the mustard into the crème fraiche so a mustardy yogurt-like
substance appears.
3.
Once the spuds and the
leeks are done, drain and then pour the crème fraiche mustard over them, then
add the flakes of haddock and the mixture is ready for the
oven.
4.
You can place the
mixture in one big casserole dish or individual mini ones as we did, sprinkle
the cheese on top and put in the oven at 200c for 15
minutes.
Once your timer goes, take
out of oven with oven gloves on (or other safety equipment), leave to cool down
slightly then serve. Green veg would be
ideal.