Bolton Bake Off star Mak: Comfort food is tasty and great for mental health

The nights have really drawn in. October is the month where the world takes a nosedive into the darkness of winter. It affects many people mentally.

Their mood becomes sullen as they try and come to terms with the variation. I have to admit that I am one of them.

This is what is known as a Seasonally Affected Disorder (SAD). It affects people in different ways.

The anxiety of the darker months sets some people into a spiral of gloom which changes their biology.

I was recommended to do more exercise and enjoy the fresh air in daylight hours.

Another thing was to purchase a SAD lamp.

These are lamps that simulate daylight which compensates for the lack of natural daylight, bringing more positivity to your day. We’ll see.

Mak's work desk and lamp

It was on this note that the BBC recently interviewed me regarding what comfort foods I have on my list to see me through these dark months.

One of my favourite is cod mornay.

This underrated dish is never fails to please.

You can make it well in advance and stick it in the freezer.

I have used plain cod but to be honest you can chuck in whatever fish you want.

Cod Mornay

Equipment. A medium ovenproof pie dish, or two smaller ones

Cooking time 45 minutes. Serves 3 to 4.

1 lb potatoes.

A knob of butter and a splash of milk for the potatoes. Salt and pepper to taste.

250g cod (or any other fish). Boneless.

¾ pint whole milk

Couple of sprigs rosemary

1 oz butter

1 oz plain flour

3 oz cheddar, grated

½ teaspoon each of salt and pepper

1 tsp dried or fresh parsley finely chopped

2 oz garden peas, defrosted

Mak's cod mornay

Method

1. Peel and cut the spuds into medium pieces. Boil in salted water until tender. About 15 minutes. Mash the potatoes with the butter, milk and seasoning.

2. Boil the fish in the milk with the rosemary sprigs for about 5 minutes. Remove and discard the rosemary.

3. In a separate saucepan melt the butter and then add the plain flour to make the roux. Mix well and cook for a minute or so, until the mixture has browned a little. On a reduced heat add the milk from the fish, a cupful at a time, to the roux. Mix thoroughly until the liquid has been incorporated and you’re left with a smooth mixture. Repeat until all the milk has been used up and you should be left with a creamy sauce, commonly known as bechamel.

4. Add 2oz of cheese, the salt, pepper and parsley to the bechamel and mix on low heat until all the cheese has melted.

5. Layer the fish into a greased pie dish. Scatter the peas on top of the fish and then pour on the cheesy bechamel. You may not need it all. Finish off with a layer of the mash and 1oz cheese to garnish. You may wish to add some seasoning to the topping.

6. Place the dish on a baking tray and bake in oven, 180°C fan for about half an hour, until top is a delicious-looking crust. Serve immediately

Mak's cod mornay

It keeps well in the fridge for a few days, or even longer in the freezer. Cover in foil.

Help is available online for winter month anxiety. Visit www.nhs.uk or consult your GP.