Smoked Haddock Macaroni Cheese

Two years ago I was on holiday with my family in Alnmouth, Northumberland where we visited an amazing little pop up seafood shack run by the restaurant Beaches. They serve sublime fresh food to go like lobster and chips, crab sandwiches etc and I was drawn to their smoked haddock macaroni cheese.

We took it back to our holiday house and my mum and dad dived in with their forks as well as us and the kids. It was delicious, not too overpowering in smokey flavour and the crunchy gratin top added another dimension. I can’t believe it’s taken me so long to cook it but here it is… Smoked Haddock Macaroni Cheese

Serves 4


300g macaroni

4 small frozen/fresh smoked haddock fillets

25g butter

A little plain flour

3/4 pint milk

A handful of grated mature cheddar cheese


Panko breadcrumbs


1) Cook the macaroni for 11 minutes.

2) I used @aldiuk cook from frozen smoked haddock fillets so baked them in the oven according to the instructions.

3) I made a cheese sauce by melting 25g butter and adding plain flour to make a thick paste. Then with the heat low, I gradually poured in 3/4 pint of milk whisking all the time.

3) Season then sprinkle in a handful of mature cheddar cheese and whisk until smooth. Turn off the heat.

4) Drain the macaroni and stir in the cheese sauce.

5) Transfer to an ovenproof dish and scatter over the haddock (break it up into small pieces first). Carefully stir it through the macaroni cheese.

6) Finish with scattering over panko breadcrumbs and bake in the oven at 180oC for 10 minutes (you may want to finish it off under the grill if it hasn’t browned enough).

Cheesy Basa Bake

Cheesy Basa Bake is an old favourite of mine that I haven’t cooked in ages. You can use any fish- I always go for a cook from frozen fish from @lidlgb @aldiuk or @morrisons for a speedy tea. It’s an adaptation of a @rachelallen1 recipe, only because you’re supposed to mix the cheese with cream and Dijon mustard and I didn’t have either in! 🤦‍♀️🤣

1) Follow the directions on the fish packaging for cooking- I preheated the oven to 180oC.

2) Slice 4 tomatoes and lay in an ovenproof dish, sprinkle over either fresh or dried thyme, a drizzle of olive oil and salt and pepper.

3) Lay the basa fillets on top and grate over cheddar cheese.

4) Bake in the oven according to the fish instructions- I did 30 minutes. I usually flash them under the grill to brown them too if necessary.

Salsa Chicken

Salsa Chicken recipe from @diethood but I used a jar of salsa instead of making my own which, along with buying grated cheddar, made this a super easy quick meal.


2 tbsp olive oil

3 chicken breasts

Mild chilli powder



Garlic granules


300g jar mild salsa

400g chopped tomatoes

100g grated cheddar


1. Preheat the oven to 180oC.

2. Heat the oil in an ovenproof pan.

3. Add the chicken breasts and add a sprinkle of each spice plus the seasoning on one side.

4. Brown (high heat) for 2 minutes and turn over. Repeat the spice and seasoning on the other side. Brown for a further 2 minutes.

5. Remove the chicken from the pan and add the salsa and tomatoes.

6. Place the chicken on top and spoon some of the tomato sauce over the chicken then sprinkle each breast with grated cheese.

7. Bake for 30 minutes.