The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 leek
- 1 unwaxed lemon
-
200ml cashew cream (Nuts)(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
-
1 tbsp wholegrain mustard (Mustard)(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 90g Tenderstem broccoli
-
20g italian hard cheese (Eggs, Milk)(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 handful of fresh dill
- 1 onion
- 2 garlic clove
- 2 large potatoes
- 2 smoked haddock fillets (Fish, Milk, Soya)
Allergens
Contains:
Nuts, Mustard, Eggs, Milk, Fish
May Contain:
Milk, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 82Kcal | 563Kcal |
| 344kJ | 2357kJ | |
| Fat | 3.3g | 23g |
| of which saturates | 0.7g | 5.0g |
| Carbohydrates | 8g | 58g |
| of which sugars | 1.6g | 11g |
| Protein | 4.9g | 34g |
| Salt | 0.28g | 1.9g |
| Fibre | 1.6g | 11g |
Ingredients
Ingredients
- 2 garlic clove
-
1 tbsp wholegrain mustard (use half) (Mustard)(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 90g Tenderstem broccoli (use half)
- 1 handful of fresh dill (use half)
- 1 onion (use half)
- 1 leek (use half)
-
20g italian hard cheese (use half) (Eggs, Milk)(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 unwaxed lemon (use half)
-
200ml cashew cream (use half) (Nuts)(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 large potatoes
- 2 smoked haddock fillets (use half) (Fish, Milk, Soya)
Allergens
Contains:
Nuts, Mustard, Eggs, Milk, Fish
May Contain:
Milk, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 78Kcal | 684Kcal |
| 325kJ | 2864kJ | |
| Fat | 1.8g | 16g |
| of which saturates | 0.5g | 4.2g |
| Carbohydrates | 11g | 98g |
| of which sugars | 1.5g | 13g |
| Protein | 4.3g | 38g |
| Salt | 0.22g | 1.9g |
| Fibre | 1.7g | 15g |
High protein
1/3 daily fibre
Low sat fat
Creamy Smoked Haddock Gratin with Tenderstem Broccoli & Dill
A perfect comfort dinner - responsibly-sourced smoked haddock fillets coated in a creamy sauce, with wholegrain mustard and dill for a kick. Top with potato slices and a generous sprinkle of cheese - then roast until golden. Serve alongside nutty tenderstem broccoli. Delish!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a small ovenproof dish, a grater, a measuring jug & a a sieve
Get started
- Place the haddock, skin-side down, onto the lined baking tray, drizzle with 1/2 tsp oil and season with salt and pepper. Bake for 17 mins, until cooked through
- Cut the potatoes into 1/2cm rounds, then add to the saucepan. Simmer for 10-12 mins, until almost cooked, then drain
Prep the veg
- Thinly slice the garlic and onion. Trim and slice the leek into 1/2cm half-moons. Roughly chop the dill. Finely grate the cheese. Trim the broccoli
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion, garlic and leek and cook for 4-5 mins, until softened
Combine the flavours
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork. Remove the skin and discard
- Stir the wholegrain mustard, cashew cream, half the cheese and 50ml water (25ml for 1 person) into the veg pan
- Bring to a boil and simmer for 4 mins, until thickened slightly. Flake in the cooked smoked haddock, then add the juice from half the lemon and the dill (or to taste). Season with salt and pepper
Assemble the gratin
- Layer half the potatoes on the base of the small ovenproof dish then pour over the creamy smoked haddock mixture. Layer the remaining potatoes on top and sprinkle with the remaining cheese
- Place the gratin onto one side of the baking tray and the broccoli onto the other. Toss the broccoli with 1/2 tsp oil and a pinch of salt and pepper
- Bake together for 8 mins, until golden
Plate up
- Share the haddock gratin between plates, with the broccoli alongside. Garnish with the remaining lemon, cut into wedges
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.