Smoked haddock is full of flavour, but low in fat and calories, which makes it ideal for healthy dinners, especially when served with nutrient-packed lentils, poached egg and spinach! Each serving ...

Haddock is also one of the most popular smoked fish: it’s sold dyed and un-dyed as Finnan haddie (cold-smoked fish on the bone), and is turned into Arbroath smokies (a hot-smoked artisanal ...

Return the toast to the hot grill until the mix has turned golden ... then the Guinness along with 75ml (3fl oz) of the smoked haddock milk, stirring constantly. Once smooth, stir in the grated ...

Gently poach the haddock in the milk and cream at a gentle simmer over a low-medium heat for about 10 minutes. Remove the fish from the pan, cool slightly and flake, removing any skin and bones.

Using a ladle or a measuring jug, add approximately 100ml of the warm stock to the rice at ... add the diced smoked haddock and frozen peas and cook for 2 minutes. Stir in the chopped parsley ...

Baked potatoes are a bit underrated for entertaining, but the humble spud can be elevated with more exciting fillings – like the smoked haddock I’ve used here. You can serve these individually ...

Cooking the haddock in the same pan means all the lovely smokey flavours of the fish infuse the soup. Yields: 4 servings ...

4. Roughly mash the potatoes, leeks and haddock together. Season to taste. Shape into approximately 20 medium fish cakes. 5. Dust the fish cakes in the rice flour, then shallow-fry in medium-hot oil ...

Place the haddock in a pan just large enough to take it ... Bake for 12 to 15 minutes, or until crisp and golden brown and the egg is cooked. Serve hot.

Meanwhile, place the haddock in a large frying pan ... Heat 2-3cm oil in a large frying pan and fry in batches until golden and piping hot. Serve straight away with tartar sauce, some salad leaves, ...