Name: Haddock, broad beans and smoked haddock potatoes
Total time: 1 h 40 min
Ingredients: 4 haddock fillets, about 200g each, trimmed and pin-boned; freshly ground black pepper; Cornish sea salt; light olive oil, for cooking; 4 new potatoes, large; 150g of smoked haddock fillet, skinned; 20g of cheddar, grated; 1 tbsp of parsley, chopped; 300g of fresh broad beans, podded; 100g of full-fat cream cheese; 100g of Greek-style yoghurt, full-fat; 1 lime, juiced; olive oil, for cooking; 50g of unsalted butter; 1 banana shallot, diced; 1 leek, washed, trimmed and finely sliced; 2 celery sticks, diced; 2 garlic cloves, finely chopped; 2 sprigs of fresh thyme; 1 bay leaf; 50ml of cider vinegar; 100ml of cider; 200ml of double cream; 200ml of fish stock; 1 large potato, peeled and cut into 1cm dice; 100g of fresh broad beans, cooked and skinned; 1 tbsp of flat-leaf parsley, chopped; 100g of flat-leaf parsley leaves; 300ml of light rapeseed oil

Haddock, broad beans and smoked haddock potatoes

by Nathan Outlaw

Ingredients

Fish & Shellfish

4 haddock fillets, about 200g each, trimmed and pin-boned
150g of smoked haddock fillet, skinned

Spices & Dried Herbs

freshly ground black pepper

Store Cupboard

Cornish sea salt
200ml of fish stock

Oils & Vinegars

light olive oil, for cooking
olive oil, for cooking
50ml of cider vinegar
300ml of light rapeseed oil

Fruit & Vegetables

4 new potatoes, large
300g of fresh broad beans, podded
1 lime, juiced
1 banana shallot, diced
1 leek, washed, trimmed and finely sliced
2 celery sticks, diced
2 garlic cloves, finely chopped
1 large potato, peeled and cut into 1cm dice
100g of fresh broad beans, cooked and skinned

Cheese

20g of cheddar, grated
100g of full-fat cream cheese

Dairy

100g of Greek-style yoghurt, full-fat
50g of unsalted butter
200ml of double cream

Beverages

100ml of cider