And here is George's recipe
Smoked haddock, spinach, mushroom and gruyere pie.
500g smoked haddock
300g washed spinach
1 onion
250g mushrooms
200g grated Gruyere cheese
50g butter
20g flour
glass white wine
2 tsp English mustard
nutmeg
garlic
Poach haddock in milk with ground nutmeg and bay leaves. Remove from milk to cool.
Soften onions in butter in olive oil and season. Add flour to make a roux. Add the poaching milk a little at a time until correct consistency, then add white wine, mustard and Gruyere. Cook gently for 10 minutes.
Saute sliced mushrooms in butter, olive oil, crushed garlic and season. Add spinach until wilted.
Skin haddock, loosely break it up and add to the sauce, Layer into dishes with the mushrooms and spinach mixture and top with shortcrust pastry. Bake until golden. Serves one.