• 570ml/1 pintfull milk
• 1 kipper
• For the base:
• 25g/1oz butter
• 25g/1oz plain flour
• milk (from strained kippers)
• 1 garlic clove, finely chopped
• 50g/2oz cheddar cheese, grated
• 100g/4oz cooked long grain rice
• For the spinach:
• 225g/8oz spinach
• 2 tbsp white wine

Method

In a large sauté pan, gently heat the milk.

Poach the kipper for 3-4 minutes.With a slotted spatula, remove the kipper onto a clean plate. Remove the skin, bones and flake. Using a sieve, strain the milk into a clean bowl.

Make the base:melt the butter in a medium saucepan. Add the flour and stir over the heat for 1 minute.

Remove the pan from the heat, pour in the milk stirring continuously to mix well. Return to the heat, add the garlic and cheese. Cook for 2-3 minutes. Season. Meanwhile to cook the spinach, wilt in a large pan with the wine for 2-3 minutes.

Strain, then squeeze out the excess water using a clean tea towel. To serve stir the rice, kipper flesh and spinach into the base mixture.