Summer evening supper:Smoked haddock with mashed potato, spinach and roasted tomatoes
A piece of smoked haddock per person
¼ pint full cream milk
A bunch of fresh chives
8 King Edward potatoes for mashing
A large bag of spinach
Vine tomatoes, vine included
Preheat the oven to 180ºC
Peel the potatoes and cut into even size pieces. Put them in a pan with cold water and bring to the boil, cook until soft.
Remove the tomatoes from their stalks. Place in a roasting dish, with the separated stalks and cook for around 20 minutes.
Poach the haddock lightly in the milk in a wide based pan with chopped chives scattered over the top. The fish is ready when it begins to flake when lightly pressed.
Drain the potatoes and mash with a little butter, salt and pepper.
Wilt the spinach a little in a frying pan over the heat.
Serve in wide based bowls, a spoonful of mash, a piece of fish with the spinach and tomatoes on the top. Spoon a little of the cooked milk over the whole to create a sauce.
Smoked haddock poached in milk by Celtic-Seafoods
Tea-time: chocolate brownies
This is the family recipe for chocolate brownies, very much inspired by Nigel Slater. If you like brownies with nuts, add chopped walnuts when combining all the mixture before cooking.
300g golden caster sugar
250g dark cooking chocolate (Menier does a very good bar)
3 eggs and an extra yolk
60g plain flour
60g finest-quality cocoa powder
½ teaspoon baking powder
Pinch of salt
Line a cake tin (about 25cm square) with baking parchment and preheat the oven to 180ºC.
Cream the butter and the sugar until light and fluffy.
Break up 200g of the chocolate into small pieces and set it over simmering water in a bowl to melt. Chop the remaining chocolate finely.
Sift together the flour, cocoa powder and baking power with a pinch of salt.
A little at a time, beat the beaten egg into the butter and sugar mixture (using an electric mixer or similar).
When thoroughly combined, fold in all the chocolate and the dry ingredients (flour etc).
Pour the mixture into the baking tin and bake in the oven for 30 minutes.
Leave to cool before tucking in