Ingredients - Serves 4

for the white sauce

500ml skimmed milk
2 tbsp cornfour
2 tbsp butter
a pinch of salt
2 bay leaves
80g cheddar cheese, grated
500g potatoes, boiled
2 tbsp extra virgin olive oil

Preheat oven to 200C. Brush an ovenproof dish with extra virgin olive oil and sprinkle some breadcrumbs over the base and sides of the dish. Place the fish at the bottom of the dish and scatter over the spinach leaves. Set aside.

Meanwhile make the sauce:

in a small saucepan melt the butter and cornflour together to form a paste. Gradually pour in the milk, stirring all the time, and add the salt and bay leaves.

Continue stirring until the sauce boils and thickens. Remove from the heat and stir in the grated cheese until the cheese melts into the sauce. Remove the bay leaves from the sauce.

Pour the white sauce over the spinach leaves. Mash the potatoes with a fork and scatter them over the sauce. With a knife try and spread them as evenly as possible. Drizzle over the top some extra virgin olive oil and bake in the oven for 25 minutes or until the potatoes are golden.