Boil potatoes until cooked, then drain and return to the pan. Similarly, cook broccoli until soft, brain and add to the potatoes,
together with a good knob of butter. Mash the two veg together, using either a potato masher or a stick blender, then keep warm.
Meanwhile, poach skinless fillets of smoked haddock (the undyed variety, not the radioactive bright yellow stuff!) in a little milk
with a bayleaf and some pepper corns. Drain, keeping the milk, and keep warm while you finish the sauce. Melt a good knob of butter
in a saucepan, and add a Tbs or plain flour, stirring well and cooking for a minute or two, then add the poaching milk, stirring
all the while, until you have a nice smooth and thickened sauce. Season with a few grinds of pepper then stir in a couple of handfuls
of grated sharp cheddar cheese. Stir over a low heat to melt the cheese and the sauce is nice and smooth again. Put some of the
potato broccoli mash into warm bowls, top with the smoked haddock, spoon over the cheese sauce and garnish with chopped chives.