Simon Rimmer served up a tasty Smoked Haddock Mac and Cheese on Sunday Brunch.
The ingredients are: 450g smoked haddock.
For the cheese sauce: 1 Litre milk, 2 bay leaves, 40g butter, 50g plain flour, clove crushed garlic, 1 tbsp English mustard, 1 heaped tsp cayenne, 800g cooked macaroni, 2 tbs chopped parsley, 150g grated mature cheddar and 200g grated Parmesan.
For the crumb : 50g breadcrumbs, brioche, 25g butter, 100g parmesan and 20g pine nuts.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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