1 medium cauliflower, broken into small florets
2 tbsp snipped chives
2 tbsp chopped fresh parsley
350g/12oz potatoes, chopped into 2cm/¾in cubes
salt and freshly ground black pepper
1 heaped tbsp cornflour
large pinch paprika, or to taste
butter, for greasing
300ml/10fl oz pouring double cream
100g/3½oz gruyère cheese, coarsely grated
500g/1lb 2oz smoked haddock, skinned and cut into very large pieces