Poach smoked haddock in some milk until just cooked, then flake into chunks and place in a shallow casserole dish. Meanwhile, boil halved small new potatoes
until cooked, about 20 minutes, drain and add to the fish. Cook small florets of broccoli for about 5 minutes, until still a little crispy, drain and add this
to the fish and potatoes. Make a cheese sauce (melt butter, add flour, stir well over medium heat, pour in whole milk, mix well and bring to a simmer to thicken,
add plenty of grated sharp cheddar and stir until melted and smooth), pour over the fish and veg, sprinkle with a little more grated cheddar and bake in a 190°C
oven for about 25-30 minutes, until bubbling and browning. Serve with a side salad.