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 ...

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 ...

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 ...

A hearty brunchtime meal with smoked haddock, boiled eggs, rice and curry flavours Greenland lawmakers form a new government on the eve of Vance visit How India Is About To Take Over Space Panama ...

Cover the haddock fillets with the rock salt and refrigerate ... then add the garlic and cook for a further 3 minutes. Stir in the smoked paprika, followed by the tomato purée.

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 ...

Adding to the bowl as you go, peel and finely dice the onion, finely slice the chilli, finely chop most of the coriander, stalks and all, reserving a few nice leaves, and finely dice the haddock.

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 ...

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 ...