Smoked Haddock, Leek & Orzo Gratin Recipe

One of my favourite gifts this Christmas was a cookbook by Jane Lovett from my son Hugh and this is our new fave recipe using our delicious Smoked Haddock and Welsh Angiddy Cheese. Really creamy and comforting and so tasty. We made it for supper last week, hope you like the pic! Enjoy x

Ingredients

340g Smoked Haddock
200g Angiddy Cheese, diced
300g orzo
1 litre fish/chicken stock
1 Onion, finely diced
1 leek, sliced
5 tbsp double cream
3 tbsp Parmesan cheese, grated
3 tbsp breadcrumbs
Small bunch chopped parsley
Fino Olive Oil
Halen Môn Sea Salt & pepper
Steamed green vegetables or a green salad

Preheat the oven to 220C.

Soften the onion and leek in Fino Olive Oil. Stir in the orzo and add the stock. Bring to the boil and simmer until the pasta is al dente.

While the pasta cooks, dice the Smoked Haddock.

Take off the heat and stir in the Smoked Haddock, the Angiddy Cheese, the cream and the Halen Môn Sea Salt and pepper. Tip the mixture into an ovenproof dish and sprinkle with the parmesan and breadcrumbs.

Bake until golden and scatter with parsley.

Serve with steamed green vegetables or a green salad and enjoy!