Smoked Haddock with Poached Eggs and Rosti


This brunch-worthy  dish was inspired by the wonderful natural smoked haddock that has now become so widely available. It would also make a delicious light supper that will satisfy the most discerning guests.

Serves 4



  • 1 tbsp white wine vinegar
  • 4 large eggs (preferably free-range)
  • 300ml (½   pint) milk
  • 1 onion, finely sliced
  • 1 bay leaf
  • 4 x 100g (4oz) natural smoked haddock fillets, pin-boned
  • 1 tsp prepared English mustard
  • squeeze of lemon juice
  • 2 tsp cornflour mixed with 1 tsp water
  • 1 tbsp snipped fresh chives
  • 75g (3oz) watercress sprigs


Hash Potatoes:

  • 450g (1lb) starchy potatoes (such as Russets), peeled and grated
  • 25g (1oz) butter, melted
  • 1 tbsp chopped fresh flat-leaf parsley
  • about 1 tsp olive oil spray
  • sea salt and freshly ground black pepper


To Cook:

Place a large pan of water on a high heat. Add the vinegar and a pinch of salt. Bring to a rapid boil, then reduce the heat to a simmer, whisk the water and crack in two of the eggs. Cook for 3 minutes, until the eggs are just poached and holding their shape. Remove with a slotted spoon and put straight into a bowl of iced water. Repeat with the remaining two eggs. These eggs will keep happily in the fridge for up to two days.

Meanwhile, pour the milk into a large frying pan and add the sliced onion and bay leaf. Bring to a simmer over a medium heat, then carefully place the haddock into the milk, skin side down. Simmer for 2 minutes, then turn over and simmer for another 2 minutes, until the smoked haddock is just cooked through and tender. Lift the haddock out of the milk. Carefully remove and discard the skin and keep the haddock warm.

Strain the poaching milk through a sieve into a small clean pan to remove the onion and bay leaf. Put over a medium heat and whisk in the mustard and lemon juice and the cornflour mixture. Bring to the boil to thicken, whisking continuously. Season to taste, remove from the heat and keep warm, whisking in the chopped chives at the last minute.

Place the grated potatoes, melted butter, parsley and seasoning in a bowl and mix well. Heat a large non-stick frying pan over a medium to low heat and spray the base with olive oil. Place large spoonfuls of the mixture into the pan, flatten with a fish slice and cook for 5–6 minutes on each side, until crisp and golden brown. You will need 12 in total, allowing three per serving. Spray the pan with olive oil for each batch.

Sweet Potato & Smoked Garlic Dauphinoise


Serves: 10


  • 1 litre Millac Gold Single, cooking cream
  • 3 kg sweet potatoes
  • 30g chopped smoked garlic
  • 1 bunch lemon thyme
  • 150g Cheddar cheese
  • sea salt & freshly ground black pepper


Place the Millac Gold Single, garlic, lemon thyme and seasoning in a heavy bottomed pan on the stove and bring to the boil.

Remove from the heat and stir in the Cheddar cheese.

Pass through a fine chinoise.

Peel and slice the potatoes.

Layer the potato slices in a serving dish, covering each layer with the smoked garlic cream.

Bake in a hot oven at 180°C for 45 minutes.

Allow to cool slightly before serving.

Rachel’s Carrageen Moss Pudding

Soak the clean, dry carrageen moss in tepid water for 10 minutes. Strain off the water and put the carrageen moss into a saucepan with the milk dessand the vanilla extract. Bring to the boil and simmer very gently with the lid on for 20 minutes.

At that point and not before, separate the egg. Put the egg yolk into a bowl, add the sugar and whisk for a few seconds, then, through a strainer, pour in the milk and carrageen moss mixture on to the egg yolk and sugar mixture, whisking all the time. The carrageen moss mixture will be swollen and exuding jelly, so rub all this jelly through the strainer and into the bowl. Whisk the egg white stiffly and gently fold it into the egg yolk, sugar, milk and carrageen moss mixture in the bowl. It will rise to make a fluffy top. Serve chilled with the poached rhubarb (see previous recipe) and the softly whipped cream. Sprinkle the soft brown sugar on top.

Odlums Almond Bakewell Slices

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Pastry 175g/6oz Odlums Cream Plain Flour Pinch of Salt 75g/3oz Butter/Margarine Cold Water   Topping 75g/3oz Odlums Cream Plain Flour 125g/4oz Butter/Margarine 125g/4oz Caster Sugar 100g packet Shamrock Ground Almonds 2 Eggs 2 teaspoons Goodall’s Almond Extract/Essence 2 tablespoons Fruitfield Raspberry Jam Shamrock Flaked Almonds to decorate


  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease an 11 x 7”/ 28x 18cm Swiss Roll tin.
  2. Sieve the flour and salt into a bowl. Rub in the margarine and add sufficient water to make a soft dough.
  3. Turn onto a lightly floured board, roll out and line the Swiss Roll tin. Cover and leave in the fridge while making the topping.


To make topping

  1.  Melt the margarine in a pan over a low heat.
  2.  Remove from the heat and add the sugar, ground almonds and strong flour.
  3. Mix well, then beat in the eggs and almond essence. Leave to cool a little.
  4. Remove pastry from the fridge; spread the jam over the top of the pastry base.
  5. Pour the topping over the jam.
  6. Decorate with flaked almonds and bake for 35-40 mins. until pale golden in colour.
  7.  When cool, cut into slices.