1 level Tablespoon Odlums Cream Plain Flour

450g/1lb Smoked Haddock (skins & bones removed and diced)

2 Tablespoons Roma Olive Oil 

1 Small Punnet of Cherry Tomatoes (halved)

3 Spring Onions/Scallions (thinly sliced)

150ml/¼pt Milk

200g Tub Crème Fraiche

Freshly Ground Pepper

125g/4oz Grated Cheddar Cheese


  1. Heat a frying pan and add the oil.
  2. Fry the smoked haddock pieces, takes about 3 minutes!
  3. Sprinkle over the flour and stir well.
  4. Add the cherry tomatoes, spring onions, milk and crème fraiche. Cook for a further 4 to 6 minutes stirring all the time until mixture thickens and reduces a bit!
  5. Shake on some pepper to taste.
  6. Remove from the heat and divide between four to six ramekins (depending on size)
  7. Sprinkle top of each with cheese and place under a preheated grill for two to three minutes until cheese is bubbling and slightly browned.
  8. Serve with salad or Farmhouse Bread.