Add chunks of skinless smoked haddock to your favourite simmering sauce so they can soak up the flavour like delicious little sponges while they cook. Scrumptious sauce combinations include creme ...

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 ...

Cook on a low heat until the fish is fully ... then the Guinness along with 75ml (3fl oz) of the smoked haddock milk, stirring constantly. Once smooth, stir in the grated cheese.

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

Add the smoked haddock and poach for 5–6 minutes or until ... Place the ramekins on a baking tray and bake for 15 minutes, or until cooked but the yolks are still a little runny.

This will take 20–25 minutes. Once all the stock has been absorbed by the rice, add the diced smoked haddock and frozen peas and cook for 2 minutes. Stir in the chopped parsley and lemon juice ...

Season haddock fillets with salt and pepper ... Add broccoli florets to steamer basket. Cook until a paring knife inserted into stem of largest floret at thickest point just pierces through ...

Add the mussel cooking liquor and cook for 5 minutes. Add the cream and simmer for 2 minutes. Add the haddock and cook until just done – about 5 minutes. Check seasoning and add the mussels.

Cover the haddock fillets with the rock ... and cook for a further 3 minutes. Stir in the smoked paprika, followed by the tomato purée. Cook for 1 minute, then mix in the tomato juice and stock.