Roll the pastry out on a lightly floured surface sprinkled with 1 tablespoon chopped parsley and use to line a shallow 23cm (9 in) tart tin.

Pre-bake or bake blind. Pre-heat the oven to 190°C (375°F) Gas 5.

Place the haddock fillets in a wide-bottomed frying pan with a lid. Cover with the milk and add the peppercorns, bay leaves and sprigs of parsley. Bring gently to the boil with the lid on, then turn the heat off and leave the pan for 5 - 10 minutes.

Take the haddock fillets out of the pan using a slotted spoon, reserve the liquid, then break up the fish into small flakes, being sure to remove and discard any bones. Set aside.

Melt the butter in a separate frying pan, add the onions and fry for about 10 minutes or until quite soft, stirring occasionally. Add the cucumber, remaining parsley and chives, stir in the flour and cook for 2 minutes.

Strain the reserved liquid from cooking the fish. Gradually stir the strained fish liquid and cream into the onion mixture and continue stirring over a low heat until the sauce thickens. Add salt and pepper to taste, then add the cheese, reserving a handful for the top. Add the flaked fish and then transfer it all into the pre-baked pastry case. Sprinkle the tart with the reserved cheese.

Bake in the oven for 30 minutes or until the tart looks risen and brown.

Swarm with wedges of lemon and a green vegetable.