Saturday dinner: Smoked haddock, prawns, spinach, potatoes
Smoked haddock and prawn bake with sliced potato topping. Slice some potatoes and an onion around 5mm thick, then simmer for 7 minutes in just enough milk to cover. Drain, reserving the milk. Mix cornflour with enough water to form a thin paste, then add the milk along with a splash of vegetable stock concentrate, a splash of white wine, and a pinch of ground white pepper. Heat, stirring, until thickened into a white sauce. Put the onions in the base of a baking dish, lay smoked haddock fillets on top, spread some defrosted-and-drained frozen spinach on top, put some still-frozen raw king prawns on top of this, pour over the white sauce, and put the sliced potatoes on top. Bake at Gas Mark 6 for 45 minutes.