This makes a great alternative to the usual fish pie and is just the sort of comforting food you need on these cold January days. Serve it with oven roast potatoes to the kids or jazz it up for a dinner party and serve it on top of a bed of stilton mash. My mouth is watering at the very thought!

Serves 4

Butter, for greasing
360g (12 oz) undyed haddock fillets, skinned
1 tsp lemon juice
4 courgettes, thinly sliced
2 eggs
300ml (1/2 pint) single cream
Pinch nutmeg
A little fresh dill
50 grated cheddar cheese

Preheat the oven to 190ºC/375°F/Gas mark 5. Lightly butter a shallow oven proof dish.

Slice the fish into very small pieces, checking very carefully for the tiniest bones and removing them. Put the fish in the dish and sprinkle with the lemon juice.

Cook the courgettes for just a minute in boiling water, then drain, pat dry and place on top of the fish.

Beat the egg and cream together, add the nutmeg and dill and pour over the fish and courgettes.

Put the dish in a small roasting tin and pour in cold water to come halfway up the side of the dish. Bake in the oven for 45 minutes, or until the top is golden brown.