Pollock & artichoke gratin

1. Butter a deep ovenproof dish (about 30x22cm). Using the slicing blade on a food processor (or a sharp knife) slice the leeks and onion very thinly. Melt 2 tbsp butter in a large saucepan over a medium heat. Add the leeks and onion, 1 tsp sea salt flakes and plenty of freshly ground black pepper. Stir well. Cover and cook for 6-8 minutes, stirring occasionally.

2. Add the garlic and thyme, mix well and replace the lid. Cook for another 3 minutes then remove from the heat. Stir in the artichokes and all but a handful of the cheese.

3. Peel the potatoes, then use the food processor or knife again, to slice them very thinly. Layer one-third of the potatoes, then half of the leek mixture, then all of the fish. Add another one-third of the potatoes, the remaining leek mixture, and finish with a layer of potato slices. Mix the cream and milk together, then pour over the top and sprinkle with the reserved cheese. Tightly cover with foil and leave to rest for 20 minutes.

4. Preheat the oven to 220ºC, gas mark 7, then bake for 40 minutes. Remove the foil and bake for a further 30 minutes, until piping hot throughout. Rest for 5 minutes, then serve with a green salad, if desired.