Ingredients

• 2 tbsp. Anchor Butter, plus extra for baking
• ¼ cup flour
• 1 ½ cups Milk (Anchor Milk Powder mixed into 1 ½ cups water)
• salt and pepper
• ½ cup Anchor Cheddar Cheese, grated
• 10 ½ ozs. white fish fillets, chopped
• 5 ozs. prawns
• 4 spring onions, finely sliced
• ½ cup whole corn
• ½ cup green garden peas
• 2 lbs. potatoes, peeled and spiralised or grated
• 2 tbsp. Anchor Butter

Directions

1. In a medium-sized saucepan over a gentle heat melt the butter and stir in the flour to form a paste. Whisk in the milk and stir until the mixture boils and thickens.  Season with salt and pepper.
2. Whisk in the grated cheese and then stir in the chopped white fish, prawns, spring onion, corn and peas.
3. Spoon into (4) 1 /2 cup sized ramekins and top with the potatoes. Sprinkle with salt and little dollops of butter.
4. Bake for 20 – 25 minutes until the top is golden, and the filling is bubbling.