Method
- Pre-heat the oven 160°C/Gas Mark 5
- Wrap the haddock fillets in foil with a little oil and put in oven for 15 minutes.
- Whilst the fish is cooking prepare the cheese sauce
- Melt the butter in a saucepan on a medium heat add the onion and garlic and soften for 8-10 minutes, stirring occassionally.
- Add the stock cube and cook for a minute, add the flour to form a roux, cook for a couple of minutes.
- Start slowly adding the milk, whisking the whole time to stop lumps forming.
- Cook on a low heat until thickened, turn off the heat and add the cheese.
- Stir until melted then add the parsley, taste and season if necessary.
- Put a large pan filled with water on a high heat and bring to the boil.
- Cook the macaroni for 6-7 minutes, add peas after about 4 mins then drain in a colander.
- (it will keep cooking after you drain it, so you want it to be al dente)
- Fry the chorizo in a small pan until the oil comes out.
- Flake the fish in to the sauce, put the chorizo in, now add the macaroni to the sauce
- Plate up and top with chives and parsley.
Ingredients
- 200g smoked haddock fillets
- 100g chorizo
- 200g macaroni
- 100 frozen peas
- 200g grated cheddar cheese
- 70g butter
- 2 heaped tbsp plain flour
- 1 small onion finely chopped
- 1 clove garlic finely chopped
- 400 ml milk
- 1 stock cube
- 1 small handful of parsley
- 1 small handful chives chopped
- Salt & Pepper
stops worry about screen turning off while you're cooking