Smoked haddock and cauliflower gratin recipe
 Combine the flavours of fish pie and cauliflower cheese and you get this wonderful dish from Mary Berry! A hearty gratin that's a real winter wamer. Each serving provides 475 kcal, 25g protein, 19g carbohydrate (of which 3.8g sugars), 33g fat (of which 20g saturates), 3.1g fibre and 1.3g salt. butter, for greasing350g/12oz potatoes, chopped into 2cm/¾in cubes1 medium cauliflower, broken into small florets1 heaped tbsp cornflour300ml/10fl oz pouring double cream100g/3½oz gruyère cheese, coarsely grated2 tbsp chopped fresh parsley2 tbsp snipped chives500g/1lb 2oz smoked haddock, skinned and cut into very large pieceslarge pinch paprika, or to tastesalt and freshly ground black pepper butter, for greasing 350g/12oz potatoes, chopped into 2cm/¾in cubes 1 medium cauliflower, broken into small florets 1 heaped tbsp cornflour 300ml/10fl oz pouring double cream 100g/3½oz gruyère cheese, coarsely grated 2 tbsp chopped fresh parsley 2 tbsp snipped chives 500g/1lb 2oz smoked haddock, skinned and cut into very large pieces large pinch paprika, or to taste salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Butter a wide 3-litre/5¼-pint ovenproof dish.Put the potatoes into a large saucepan, cover with water. Add salt and bring to the boil. Boil for 4 minutes, add the cauliflower and boil for another 4 minutes. Drain well and tip into the prepared dish. Season with pepper. Put the cornflour into a bowl, pour in the cream and whisk to combine. Season with pepper.Scatter half the cheese over the potato and cauliflower. Scatter over the herbs and top with the haddock. Pour the cream mixture in between the cracks and over the top. Scatter over the remaining cheese and the paprika.Bake for 20–25 minutes, until golden-brown and bubbling. Preheat the oven to 200C/180C Fan/Gas 6. Butter a wide 3-litre/5¼-pint ovenproof dish. Preheat the oven to 200C/180C Fan/Gas 6. Butter a wide 3-litre/5¼-pint ovenproof dish. Put the potatoes into a large saucepan, cover with water. Add salt and bring to the boil. Boil for 4 minutes, add the cauliflower and boil for another 4 minutes. Drain well and tip into the prepared dish. Season with pepper. Put the potatoes into a large saucepan, cover with water. Add salt and bring to the boil. Boil for 4 minutes, add the cauliflower and boil for another 4 minutes. Drain well and tip into the prepared dish. Season with pepper. Put the cornflour into a bowl, pour in the cream and whisk to combine. Season with pepper. Put the cornflour into a bowl, pour in the cream and whisk to combine. Season with pepper. Scatter half the cheese over the potato and cauliflower. Scatter over the herbs and top with the haddock. Pour the cream mixture in between the cracks and over the top. Scatter over the remaining cheese and the paprika. Scatter half the cheese over the potato and cauliflower. Scatter over the herbs and top with the haddock. Pour the cream mixture in between the cracks and over the top. Scatter over the remaining cheese and the paprika. Bake for 20–25 minutes, until golden-brown and bubbling. Bake for 20–25 minutes, until golden-brown and bubbling. Recipe tips This dish can be assemble up to 6 hours ahead and kept in the fridge.