1

Preheat oven to 200°C. Line a baking tray with baking paper. Spread celeriac over prepared tray and bake for 35-40 minutes or until tender and golden.

2

Meanwhile, combine milk, cod, white fish, onion, cloves and bay leaf in a large saucepan and bring to the boil. Reduce heat and gently simmer for 4-5 minutes or until fish is just cooked through. Transfer fish to a plate using a slotted spoon. Set aside to cool for 5 minutes before flaking. Strain poaching liquid into a bowl, discarding solids. Reserve poaching liquid.

3

Heat 2 tablespoons water in a large saucepan over medium heat. Add spinach and cook, tossing with tongs, for 1-2 minutes or until wilted. Drain. Squeeze out any excess moisture and coarsely chop.

4

Melt 50g spread in a large saucepan over medium heat. Add flour and cook, stirring, for 2 minutes. Gradually add reserved poaching liquid, stirring constantly, until smooth and combined. Bring to the boil. Reduce heat and simmer, uncovered, for 2 minutes or until sauce has thickened. Add flaked fish, chopped spinach and dill and stir to combine. Season with salt and pepper.

5

Mash roasted celeriac with remaining spread and extra milk in a large bowl. Season with salt and pepper.

6

Transfer fish mixture to a 1 litre (4-cup) capacity baking dish and top with mash. Bake for 20 minutes or until golden and bubbling. Serve.