Traditional Sussex Smokies

Poach smoked haddock (Arbroath smokies or similar) in milk.

Flake the fish, removing skin and bones, and place into individuals ramekins or one baking dish.

Mix double cream with a teaspoon of grain mustard and plenty of grated Cheddar cheese.

Pour the cream mixture over the fish.

Top with a little more cheese and bake at 200°C for 10-12 minutes until golden and bubbling.

Serve hot with crusty bread.