Smoked haddock gratin

500g smoked haddock (or mix of smoked and fresh white fish for a less strong taste)

2 big handfuls of spinach leaves, stalks removed

225ml cream (or crème fraiche or mix of milk and cream to make it less rich)

Good pinch of cayenne pepper

Generous grating of nutmeg

2tsp Dijon mustard

2tsp lemon juice

6tbsp parmesan cheese, grated

2 big handfuls of breadcrumbs

Black pepper

Large knob of butter

1. Preheat oven to 190^oc/375^of
2. Remove skin from haddock, chop into cubes about 1 inch square and place in a buttered ovenproof dish
3. Drape spinach over the fish
4. Whisk together cream, spices, mustard, lemon juice and parmesan and pour over fish
5. Scatter with breadcrumbs, season with pepper and dot with butter
6. Bake for 20-25 minutes until breadcrumbs are golden brown and cream is bubbling