Smoked haddock, pea and chorizo macaroni cheese by Kirsty Scobie and Fenella Renwick

smoked haddock pea and chorizo macaroni cheese by kirsty scobie and fenella renwick

If you feel like jazzing up your mac and cheese, try this. The smoked haddock and chorizo give it an amazing flavour and the peas freshen it up. And it’s a great way to get your kids to eat more fish. Smoked trout works really well as an alternative. Cooking times can be different for different pasta brands so look at the packet and take off 2 minutes from the suggested time to make sure it doesn’t overcook.

Serves 4butter 100gonion 1, finely choppedgarlic 1 clove, finely choppedred chilli ½, finely choppedvegetable stock cube 1salt and black pepperplain flour 3 heaped tbspfull-fat milk 600mlcheddar cheese 300g, gratedcurly parsley a small handful, choppedmacaroni 400gchorizo 100g, chopped into chunkssmoked haddock 3 fillets, chopped into chunkspeas 150g, fresh or frozenfresh chives a small handful, chopped

Put a large saucepan on a medium heat and add the butter, onion, garlic and chilli, then let it all sweat off for a good 8-10 minutes, until everything is nice and soft and very sweet. Make sure you keep stirring so nothing burns.

Crumble in the stock cube along with plenty of black pepper, and fry off for another minute before adding the flour. Cook for a minute or two to make a roux, then slowly add the milk, whisking all the time as you don’t want it to be lumpy…

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