Ingredients
For the fish:
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
1. In a large sauté pan, gently heat the milk.
2. Poach the kipper for 3-4 minutes.
3. With a slotted spatula, remove the kipper onto a clean plate. Remove the skin, bones and flake.
4. Using a sieve, strain the milk into a clean bowl.
5. Make the base:melt the butter in a medium saucepan.
6. Add the flour and stir over the heat for 1 minute.
7. Remove the pan from the heat, pour in the milk stirring continuously to mix well.
8. Return to the heat, add the garlic and cheese. Cook for 2-3 minutes. Season.
9. Meanwhile to cook the spinach, wilt in a large pan with the wine for 2-3 minutes.
10. Strain, then squeeze out the excess water using a clean tea towel.
11. To serve stir the rice, kipper flesh and spinach into the base mixture.