Smoked Haddock & Potato Pie
Prep time: 15 minutes
Cooking time: 1 ½ hours (approx.)

Haddock and Potato

  • 140ml double cream
  • 150ml fish stock
  • 10 basics potatoes (washed and thinly sliced with the skins on)
  • 300g skinless smoked haddock fillets, roughly chopped
  • 1 large onion, finely chopped
  • 20g fresh chives, chopped
  • Salt & pepper to taste
  • A few small knobs of butter and a generous sprinkling of cheese for the top
  • Pack of purple sprouting broccoli to serve


  1. Preheat the oven to 200?C (180?C fan oven) or gas mark 6.
  2. Pour the cream into a large oven dish (2.3 litre dish) and add the fish stock – stir well.
  3. Add the potatoes, fish, chives, onion, salt and pepper to the cream and mix well to give an even coating.
  4. Cover the dish with foil and bake for 45 minutes.
  5. Remove the foil and add a few knobs of butter on the top and sprinkle with cheese. Bake for the remaining time until the cheese is golden and bubbling.
  6. Serve the pie with the purple sprouting broccoli dressed with a little soy sauce.

Lemon & Passion Fruit Fool
Prep time: 20 minutes



  • 6 tbsp lemon curd
  • 4 ripe passion fruits
  • 150ml double cream
  • 1 tbsp icing sugar
  • 200g Greek yoghurt


  1. Put the lemon curd into a small bowl
  2. Halve the passion fruits and spoon the pulp into a sieve resting over a bowl. Stir to separate the seeds from the juice
  3. Add 1tbsp of the passion fruit juice to the lemon curd and mix well
  4. In a large bowl, whip the cream with the icing sugar until soft peaks form. Stir in the Greek yoghurt.
  5. Put a dollop of yoghurt cream into the bottom of your dish/glass. Layer with a spoonful of lemon curd mixture and 1tsp of passion fruit juice. Repeat another layer of the yoghurt/cream mix and then the lemon curd and passion fruit juice. It serves 6 if you’re using small glasses.
  6. Serve immediately.

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