1 Trim, clean and half the leeks leeks lenght ways, then cut into quater moons, nice and thin.

2 Peel and quater the potaoes, boil in salted water untill cooked. Drain and leave to one side.

3 In a large heavy based pan (frying pan) saute the leeks on a low heat untill soft.

4 Mean while cube the smoked haddock, place in large sauce pan with bay leaves and cover with milk. Bring to the boil, once on a steady rolling boil remove from heat and leave to one side.

5 Take the softened leeks of the heat add the flour and stir in till the leeks are coated. Using the milk from the haddock, slowly add to the leek/flour mix to make a nice creamy sauce, removing the bay. You are aiming for for a consistancy somewhere between soup and a sauce. Add the haddock and stir into the sauce returning to a medium heat.
Add 8 drops of tabasco (more if you want more of a tang!), season with with salt and black pepper.

6 Spoon mix into large lasagne type dish. Using a potatoe ricer, `rice` the spuds over the mix ensuring a even generous covering. Place into a pre-heated oven at gas mark 7 and cook for about 20 mins, or untill the potatoes are a lovely golden brown.

7 Thats it! Serve and enjoy! Perfect!