Flakes of firm, gently smoked haddock make a wonderful risotto. There is also a pleasing symmetry to this dish, in that poaching the haddock in vegetable stock produces a deeply flavoured liquor ...

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 ...

Still on a gentle heat, add the mustard or mustard powder, the tabasco sauce, then the Guinness along with 75ml (3fl oz) of the smoked haddock milk, stirring constantly. Once smooth, stir in the ...

1 Make sure stock is hot. Place haddock in a pan and cover with boiling water. Simmer for around 5 minutes, then take off heat. Leave to cool. 2 Heat oil and butter in a pan and fry onion and leek ...

In true Mary Berry style, the food connoisseur takes the humble cauliflower cheese side dish and transforms it into something ...

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 ...

This will take 20-25 minutes over a medium heat. Once all the stock has been absorbed, add the diced smoked haddock and frozen peas and cook for two minutes until the fish has warmed through and ...

Versatile and yummy, smoked haddock is a dream in everything from fish pies and soups to salads, tarts and gratins. The ...

Poach the haddock in simmering water for 4-5 minutes or until just cooked, then lift out and drain on kitchen paper. Remove the skin. Put the beer in a small saucepan over a medium heat.

Lightly butter a medium baking dish with 1 tablespoon butter. Season haddock fillets with salt and pepper. In a small bowl mix together egg yolk and mustard. Brush this mixture liberally over top ...

Place the milk, water and stock cubes into a medium saucepan and bring to a simmer Add the haddock fillet and gently poach for 2-3 minutes and then lift out with a slotted spoon and reserve Add ...