Spoon the mixture into the buttered dish and spread level. Place the dish on a baking tray and bake the soufflé in the bottom ...

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.

Haddock has the same sweetness as cod and hake and it is superb baked 'en papillote'. Wrap the fish in foil or baking parchment, seasoned with salt, pepper, a little white wine and a squeeze of lemon.

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.

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 ...

Pour the whisked eggs into the pan and cook slowly. When just cooked, remove from the heat and cover with grated parmesan. Add the chopped chives and place flakes of smoked haddock over the top.

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 ...

Always source naturally smoked haddock,” says TV chef Matt Tebbutt ... Spoon the haddock mixture into the tart shell and bake for 35 minutes or until the filling has risen and the pastry ...

Yields: 4 servings Total Time: 20 mins Calories per Serving: 330 vegetable oil spring onions sweet smoked paprika vegetable ...