I use undyed smoked haddock as it has a more subtle superior flavour to its brightly-coloured cousin. For a more distinctive taste, try using kippers. You'll need to poach them for a couple of minutes ...

If you don’t want this dish to have too much of a celeriac flavour you can replace half of the celeriac with potatoes (sliced ...

There are certain fresh ingredients I like to have to hand, versatile, easy to transform into a meal for one. No waste. Tasty cheese, streaky bacon, pasta or good olive oil, all can be easily ...

Smoked haddock has great flavour but often ends up as the backing singer in fish pie. In this recipe it takes centre stage. The black pudding in the mash gives it an extra dimension but remember to ...

WHITBY Fish Pie is this week’s recipe from Matthew Brown, chef at The Bay Horse in Hutton Rudby. 1½ sides of undyed smoked haddock; 2 handfuls of raw king prawns; 1 tiny-diced large carrot; 1 ...

20g unsalted butter plus extra for greasing 300g undyed smoked haddock fillet 100ml whole milk sea salt and black pepper 150ml whipping cream 1 medium egg plus 2 egg yolks 40g freshly grated parmesan ...

Baked fish with a spicy mash topping: supper is served I love a fish pie, especially its adaptability. As a dish of several elements, it is ripe for little tweaks here and there, and this curried ...

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