A comforting dish to warm even the chilliest of evenings. These are perfect for an individual supper or to impress others...
nigel thurs31

Serves 4

900g potatoes
100g butter
600ml full fat milk
400g fresh salmon
1/2 onion, studded with whole cloves
2 bay leaves
4 peppercorns
1 tablespoon olive oil
salt and pepper
4 tablespoons plain flour
100g mature Cheddar cheese
2 boiled eggs

1. Preheat the oven to 200 C / Gas 6.
2. Bring a large saucepan of salted water to the boil, and cook the potatoes until tender, about 20 minutes. Mash the potatoes, and stir in 70g of the butter and 100ml of the milk.
3. Place the salmon fillets skin side up in a large non-stick frying pan, cover with the remaining milk, add the studded onion, bay leaves and peppercorns. Bring to the boil, cover with a lid or baking tray and simmer for 6 minutes until the salmon is just tender and flaking.
4. Carefully lift the salmon from the milk and place in a large ovenproof dish. Use a knife and fork to remove any skin and bones and break the salmon into large flakes.
5. Strain the milk into a medium pan and add the remaining butter and flour. Slowly bring the milk to the boil, whisking with a balloon whisk until the sauce boils and thickens. Season to taste and stir in half the cheese.
6. Place the sliced boiled eggs on top of the salmon, then pour over the sauce then top with the mashed potatoes, loosely spooning them over so they form a crumbly layer. Scatter the remaining cheese over. Place on a baking tray.
7. Bake for 25 to 30 minutes or until the top is golden.

Nigel holds exclusive classes in his own cookery school kitchen for more information log on to www.nigelbrownchef.co.uk