smoked haddock

Fish expert Mitch Tonks' fish pie recipe has bags of flavour from the smoked haddock, prawns and cod. It's the perfect comfort dinner.

Each serving provides 861 kcal, 39.5g protein, 69g carbohydrates (of which 13.5g sugars), 45.5g fat (of which 27g saturates), 10g fibre and 1.9g salt.

How to make fish pie

potatoes,

butter

100 grams/3½ oz crème fraîche

tbsp milk

salt and white pepper

500 milliliters/1 pint milk

haddock

cod loin

onion

bay leaf

(optional)

leeks,

butter,

olive oil

tbsp plain flour

grams/3½oz prawns

peas

tbsp finely chopped parsley

lemon,

Our simple step-by-step recipe video for comforting fish pie topped with mashed potato.

You could call this ‘a kitsch brekkie’: it’s a combination of Indian kitchari – a spicy dish of rice and split pulses – and kedgeree – the British version of the dish, with smoked fish and hard-boiled eggs. It would also make a brilliant midweek supper.

Kitchari with kedgeree toppings

tbsp ghee

onion, finely chopped

cumin seeds

root

green chilli, finely chopped (seeds removed if preferred)

tomatoes, roughly chopped

½ tsp ground turmeric

asafoetida

200 grams/7 ounces mung dal, well rinsed and drained

white basmati rice, well rinsed and drained

salt

eggs

500 milliliters/18fl oz milk

400 grams/14 ounces skinless undyed smoked haddock fillet

coriander leaves

lemon

This slimming-friendly Smoked Haddock and Cheese Gratin is an indulgent meal but still great if you're calorie counting or following Weight Watchers!

Smoked Haddock and Cheese Gratin | Slimming &amp; Weight Watchers Friendly

pack smoked haddock in cheese sauce

potatoes

chives (finely chopped)

spring onions (chopped)

spinach

sea salt

black pepper

g reduced fat cheddar

Peel

Place

Place in a pan of salted water and cook until they are are soft.

Cook

Whilst waiting for the potatoes to cook, cook the fish according to the instructions on the packet.

Mash

Mash the potato, season and stir in the chopped chives.

Put the spinach in the bottom of an ovenproof dish, then place the cooked fish and sauce on top.

Pipe

Pipe the potato around the outside, leaving a gap in the middle.

Sprinkle

Sprinkle the cheese in the gap and top with the chopped spring onion.

Then either place under the grill or in a hot oven until the cheese is melted and the potato is golden brown.

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Peel and chop the potatoes.

Place in a pan of salted water and cook.

Cook the fish according to the packet instructions.

Mash the potato.

Put the spinach in the bottom, then place cooked fish and sauce on top.

Pipe the potato around the outside.

Sprinkle the cheese.

Place under the grill or in a hot oven until the cheese is melted.

Smoked Haddock and Cheese Gratin - Pinch of Nom

This rich, creamy smoked haddock soup is a Scottish classic, flavoured with leeks and chives and made silky with double cream

Cullen skink

butter 25 grams

onion 1, chopped

leek 1 large, chopped,

potatoes 300 grams, peeled and cut into bite-sized chunks

chicken stock 750 milliliters

double cream 150 milliliters

white pepper

chives chopped to make 2 tbsp

chopped to make 2 tbsp

A simple fish pie recipe that’s quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper

Family meals: Easy fish pie recipe

1kg Maris Piper potatoes, peeled and halved

plain flour

spring onions, finely sliced

fish

Dijon mustard

½ a 25 grams pack or a small bunch chives, finely snipped

sweetcorn

petits pois

cheddar

Heat the oven to 200C/fan 180C/gas mark 6.

Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.

When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.

Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.

Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.

Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.

Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.

Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.

The perfect breakfast if you've overindulged the night before - warm and comforting with a strong yet soothing seafood flavour

Smoked haddock kedgeree

onion,

cardamom pods split open

turmeric

cinnamon stick

bay leaves

basmati rice

chicken stock

un-dyed smoked haddock fillet

parsley

Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.

Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.

Tip in 450g basmati rice and stir until it is all well coated in the spicy butter.

Pour in 1 litre chicken or fish stock, add ½ teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a close-fitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.

Meanwhile, bring some water to the boil in a large shallow pan. Add 750g un-dyed smoked haddock fillet and simmer for 4 minutes, until the fish is just cooked. Lift it out onto a plate and leave until cool enough to handle.

Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.

Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through.

Gently stir in almost all the 3 tbsp chopped fresh parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with 1 lemon, cut into wedges.

A creamy, chunky fish chowder for a winter's day - proper warm-you-up grub

Smoked haddock & leek chowder

natural (undyed) smoked haddock

milk

lardons (diced bacon), bacon

celery

leeks

milliliters stock

frozen sweetcorn

carton single cream

tbsp parsley

Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5 mins, until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and fl ake onto a plate. Reserve the milk for later.

Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of mins. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 mins.

Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn’t need salt) and stir in the parsley. Heat through gently, then serve.

Colcannon, the traditional Irish potato dish, is a great accompaniment to creamy smoked haddock

Smoked haddock & colcannon

splash milk

pack ready-made colcannon

chives

Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover. Cover with cling film and microwave on High for 4-5 mins until the haddock flesh flakes easily. Meanwhile, get a pan of water on for the eggs.

Crack the eggs into the simmering water and poach for around 1-2 mins until the white is set, but the yolks are still soft. Remove the fish. Heat colcannon in the microwave according to pack instructions.

Mix half the chives into the colcannon, then spoon it between two plates. Top with the haddock and eggs and scatter with the remaining chives.

A hearty brunchtime meal with smoked haddock, boiled eggs, rice and curry flavours

Kedgeree

undyed smoked haddock

coriander

vegetable oil

tsp coriander

tsp turmeric

curry powder

easy-cook long grain rice, rinsed under running water

For the rice, heat 2 tbsp vegetable oil in a large, lidded pan, add 1 finely chopped large onion, then gently fry for 5 mins until softened but not coloured.

Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry until the mix starts to go brown and fragrant; about 3 mins.

Add 300g rinsed easy-cook long grain rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins.

Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.

Meanwhile, put 300g skin-on undyed smoked haddock fillet and 2 bay leaves in a frying pan, cover with 300ml milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumb-sized pieces.

Place 4 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.

Gently mix the fish, eggs, a handful each of chopped parsley and coriander, and rice together in the pan. Serve hot, sprinkled with a few extra herbs.

Cullen skink is a classic Scottish smoked fish soup with velvety leeks and potato. Perfectly warming for winter.

grams/2½oz butter

leeks, roughly chopped

onions, peeled, roughly chopped

fennel bulbs, roughly chopped

250 milliliters/9fl oz white wine

500 grams/17½oz smoked haddock

750 milliliters/1 pint 7fl oz water

leeks, finely chopped

shallots, peeled, finely chopped

garlic cloves, peeled, crushed

300 grams/10½oz potatoes, peeled, chopped

500 milliliters/17½fl oz double cream

tbsp finely chopped fresh parsley

nutmeg

Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch. Some people love peas in a kedgeree and some don’t – it’s up to you.  It tastes great either way.

475 grams/1lb 1 ounces undyed smoked haddock fillet, cut in half

200 grams/7 ounces basmati rice,

free-range eggs

grams/3½oz frozen peas (optional)

grams/1½oz butter

sunflower oil

tbsp double cream

½ lemon, juice only

This indulgent omelette recipe is rich, creamy and perfect for a weekend treat. Fluffy eggs, béchamel sauce and smoked haddock are topped with cheese and grilled to create a crisp top. 

Omelette Arnold Bennett

700 milliliters/1¼ pint milk

cloves

onion, chopped

undyed smoked haddock fillet (about 300 grams/10½oz)

eggs,

grams/½oz butter, plus extra knob for cooking

grams/½oz plain flour

Parmesan,

tbsp crème fraîche

salt and pepper

James Martin's mild kedgeree is perfect for a weekend brunch and on the table in half an hour.

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