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 ...

Enjoy a little luxury with this smoked haddock chowder that uses ingredients straight from your freezer and store cupboard - it's ready in under 30 minutes, too! Each serving provides 424kcal, 34g ...

Heat the olive oil in a large heavy based pot and gently sweat the onion, celery, leek, and fennel for five to six minutes to soften and sweeten, being careful not to allow the vegetables to catch.

A soufflé may seem like a work of culinary alchemy, but it's really very easy to get right, said Tom Parker Bowles. You just have to make sure everyone is ready to eat when it emerges from the ...

Put the fish stock in a saucepan set on a medium heat to keep warm. Heat a splash of olive oil in a large heavy-based pot over a medium heat. Add the onion, celery and leek and sweat gently for 5 ...

Drain the potatoes, pat dry with kitchen paper, then crush in a large bowl with the curry powder and gram flour. Adding to the bowl as you go, peel and finely dice the onion, finely slice the ...

Preheat oven to 350 degrees. 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.

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 ...