375g undyed smoked haddock, skinned and cut into large chunks
3 tbsp lactose free cream
100g baby spinach
Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Add the rice and stir for 2 mins.
Add the stock and lactose free milk, bring to the boil and bubble for 5 mins before sitting the haddock on top.
Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.
Fold in the lactose free cream and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving – the steam will soften the spinach.