Smokie Lasagne
This impressive but easy-to-make supper dish of smoked fish and sweet smoky red peppers layered between pasta and creamy cheese sauce is inspired by my cycle up the Angus coast. I started my journey at Arbroath - the home of the Arbroath Smokie, where locals have been smoking pairs of haddock over oak logs since the 16th century - and still do today. Don't be put off by the bones; de-boning the fish is easy - warm the Smokie in a microwave for 60 seconds, then stand for 30 seconds. Remove from the microwave and place belly down on a flat surface. Press firmly along the backbone, turn over and lift out the backbone.
Ingredients
12 Sheets Marshalls Lasagne
850ml (1 ½ pints) milk
2 Arbroath Smokies (200g 8 oz after de-boning) or any undyed smoked haddock
1 onion, peeled and cut in half
1 red pepper
75g (3oz) butter
50g (2oz) plain flour
50g (2oz) cheddar cheese, grated
50g (2oz) parmesan cheese, grated
Method
1. Heat the oil in large casserole dish, add the onion, garlic, bacon and thyme. Cook gently for about five minutes.
2. Turn up the heat and add the beef and cook for another five minutes.
3. Add the ale and the tomatoes to the pan. Simmer for 1 hour (with a rolling bubble) till a rich sauce and the meat is tender.
4. Stir in the chopped smoked oysters
5. Cook the pasta according to the pack instructions. Drain and toss with the meat sauce, serve with grated cheese.
