smoked haddock mornay jacket potatoes

300ml whole milk
260g undyed smoked haddock
2 baked potatoes, flesh scooped out
1 tbsp butter
100g cheddar
1 rounded tsp wholegrain mustard
1 tsp smoked salt
Pinch of cayenne pepper
Pinch of white pepper
2 tsp finely chopped chives
2 tsp finely chopped parsley

1 Preheat the oven to 220C/Gas 7. Pour the milk into a medium saucepan and carefully add the haddock. Bring the milk to the boil and then turn off the heat under the pan. Allow the fish to sit in the warm milk for 5 minutes, which will gently cook it through.

2 Put the potato flesh in a separate saucepan and whisk with the butter. Add 100ml of the haddock milk and half the cheese and whisk again until smooth. Remove the fish from the milk and add to the mixture. Fold in the fish carefully so that you don’t break it up too much; you want large flakes. Gently mix in the mustard, salt, peppers and herbs. Spoon half the mixture into each potato skin, sprinkle the remaining cheese over the top and bake in the oven for 10 minutes.