1/2 cup grated tasty cheese, such as
Manchego or Cheddar
salt and freshly ground black pepper
Method :
Heat the oil in a heavy-based frying pan.
Add the mustard seeds. Cook for a minute or two until the seeds begin to
pop and splutter, then add the potato, ham and onion.
Cook,
stirring regularly for about 10-15 minutes, until the potatoes are brown
and almost tender. Add the
garlic and chili and cook for 2 minutes more.
Stir in the
cod cubes and cook for 2-3 minutes until white, then add the stock and
plenty of salt and pepper. Cover the pan and cook for 5 minutes, until
the fish is just cooked and the potatoes are tender. Transfer the
mixture to a flame-proof dish. Sprinkle over the grated cheese and place
under a hot grill for about 2-3 minutes until the the cheese is golden
and bubbling.
Serves 4
For a crisp topping, substitute half the
cheese with wholemeal breadcrumbs.
