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Smoked haddock and cauliflower gratin

Fruit and vegetables

350g/12oz potatoes, chopped into 2cm/¾in cubes
1 medium cauliflower, broken into small florets
2 tbsp chopped fresh parsley
2 tbsp snipped chives

Cooking ingredients

1 heaped tbsp cornflour
large pinch paprika, or to taste
salt and freshly ground black pepper

Dairy, eggs and chilled

butter, for greasing
300ml/10fl oz pouring double cream
100g/3½oz gruyère cheese, coarsely grated

Other

500g/1lb 2oz smoked haddock, skinned and cut into very large pieces

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