For 5-6 people you need

1 1/2-2 lb. white fish (cod haddock, etc.) seasoning 2 packets frozen broccoli spears 4 large tomatoes

For the sauce

1 oz. butter 1 oz. flour 1/2 pint milk 4 oz. Cheddar cheese,grated

 For the topping

2-3 tablespoons cornflakes
  • Cook the fish in a little seasoned water until just tender.
  • Drain and cut into bite-sized pieces, put into the centre of the casserole.
  • Meanwhile half cook the broccoli in seasoned water, drain and arrange round the edge of the casserole with the skinned and quartered tomatoes.
  • Make a coating white sauce with the butter, flour and milk, season well and stir in the cheese, do not cook again.
  • Pour over the fish and vegetable's.
  • Sprinkle with the lightly crushed cornflakes.
  • Bake for 20 minutes in a moderate to moderately hot oven, lift the lid and continue cooking for another 10 minutes
TO SERVE: Hot, garnished with watercress. TO VARY: Use half fish stock (from stage 1) and half milk in the sauce. Oven temperature: moderate to moderately hot -375-400°F. - Gas Mark 5-6 Oven position: above centre