Step 1

Peel the potatoes and chop into small cubes (around one square inch). Place in a saucepan and cover with water, bring to the boil and cook for a few minutes until the potatoes begin to soften.

Step 2

Drain the potatoes in a colander and leave to one side.

Step 3

Pour the milk and cream into a saucepan and season with a pinch of salt. Add the Bay leaf and bring to a simmer.

Step 4

Place the smoked haddock in the milk and cream (skin-side down) and gently poach 8-10 minutes.

Step 5

Remove the fish from the milk and set to one side.

Step 6

Finely chop the leek and sweat in 30g of the butter.

Step 7

In a separate pan, melt the rest of the butter and mix in the flour to make a thick paste which leaves the sides and base of pan cleanly. Cook out the taste of the flour for at least 2 minutes.

Step 8

Add a quarter of the milk and allow to boil without stirring.

Step 9

Stir until smooth and then beat vigorously adding the rest of the milk bit by bit and beating well after each addition.

Step 10

Add the white wine vinegar and parsley to the white sauce together with 100g of the cheddar. Stir until the cheese has melted.

Step 11

Season with salt and pepper.

Step 12

Flake the haddock and add to the sauce with the leek and potato. Mix gently and transfer into an oven proof dish.

Step 13

Combine the breadcrumbs with the rest of the cheese and sprinkle over the top of the dish.

Step 14

Place in a preheated oven at 200 (180oc fan assisted) for 30-40 minutes until cooked through and lightly browned.