Neven Maguire's Crispy Potato, Salmon & Baby Leek Bake

INGREDIENTS

• 1 Bag Simply Irish Better Charlotte Baby Potatoes
• 2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
• 1 Bunch Spring Onions, trimmed & finely chopped
• 100g Simply Better Oakwood Smoked Drinagh Cheddar, grated
• 30g Butter, diced
• 2 Packs Simply Better Organic Lightly Smoked Irish Salmon Darnes, skinned & cut into chunks
• 1 Pack Simply Better Irish Baby Leeks (or 1 Leek), sliced
• 2 Tbsp. Plain Flour
• 300ml Simply Better Irish Jersey Whole Milk
• 1 Tbsp. Simply Better Irish Made Wholegrain Mustard
• 200g Baby Spinach
• Simply Better Oriel Sea Salt & Freshly Ground Black Pepper

DIRECTIONS

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Roughly chop the potatoes and cook in a pan of boiling salted water for about 15 minutes until tender. Drain and return to the pan, shaking for a minute or two to dry out. Drizzle over the oil and then fold in the spring onions and Cheddar. Season generously and stir with a large spoon to roughly crush.
2. Meanwhile, heat a large frying pan over a medium heat and then use to melt the butter. Saute the leek for a few minutes to soften. Season generously and then sprinkle over the flour. Cook for another minute, stirring. Gradually add the milk until you have a smooth sauce and then simmer for a few minutes to reduce a little.
3. Stir the mustard into the pan and fold in the spinach until wilted. Fold in the salmon and transfer to an ovenproof dish. Pile the crushed potatoes on top. Bake for 30 minutes until bubbling and golden. Serve straight to the table.