Smoked cod cobbler recipe | Sainsbury`s Magazine

Ingredients

• 2 x 230g packs smoked cod loins
• 400ml semi-skimmed milk, plus 3 tbsp for the topping
• 30g unsalted butter
• 1 x 500g pack leeks, trimmed and sliced
• 30g plain flour
•  1½ tbsp chopped tarragon
• zest of 1 lemon
• steamed greens, to serve (optional)
• 225g self-raising flour, plus extra to dust
• 1 tsp baking powder
• ¼ tsp fine salt
• 115g cold unsalted butter, cubed
• 60g cheddar, finely grated
• 1½ tsp wholegrain mustard