Food

my top tips for victory in this much discussed discipline are: infusing the milk for the white sauce with an onion, a crushed garlic clove, a carrot, bay leaves, parsley and whole peppercorns for a good half hour before draining and making the sauce. i also added the skins from the salmon, cod and smoked haddock for added fishy bite.

my other top tip is adding a teaspoon of english mustard to the finished white sauce before adding the fish and prawns and pouring into the baking dish. adds just a little background warmth to the whole thing and makes the sauce a lovely

On the money! Gives the best fish sauce, I some times add aniseed flavours (i don't use salmon) so fennel or star anise go in for a little bite.

As well as mustard I splash in some paprika but Sof loves the heat