Difficulty: Easy - for beginners
170 g any white fish, fresh or defrosted, skinned
200 ml water
30 g unsalted butter
1 small leek, finely chopped
1 carrot, diced
300g Cooked pasta
5 tomatoes, peeled, deseeded and chopped
55 g cheddar cheese, grated
1. Poach the fish filling a saucepan with water. Bring to the boil, reduce the heat, add the fish and simmer for 5 minutes.
2. In another saucepan, melt the butter and add the leek. Cook over a low heat until soft. Add the courgette and carrot and cook for 5 minutes, until soft.
3. Add the tomatoes and cook for a further 5 minutes. Remove from the heat and stir through the cheese until melted.
4. Carefully flake the fish, checking for bones. Stir into the cheesy sauce and serve.
5. Serve with the pasta.