|Sat Fat 15.1g||75%|
Heat the oil in a frying pan large enough to accommodate the haddock fillet. Add the onion, bay leaf, chilli and garlic and cook for a couple of minutes. Add the spices and salt and cook for several minutes more before adding the coconut milk, fish stock and potatoes. Bring to boil, then reduce to a simmer until the potatoes are cooked through (about 25 minutes).
Add the haddock fillet and push beneath the surface of the liquid. It should take about 5 minutes to cook. When it’s ready the flesh will darken and it will be easy to push into large flakes with a wooden spoon. Stir through the peas to heat, and serve.
TIP Use leftover, pre-boiled potatoes
300g fluffy potatoes (such as Maris Piper), cubed
1tbsp groundnut oil
1 onion, finely diced
1 bay leaf
1 green finger chilli, split lengthways (or standard green chilli if preferred)
2 garlic cloves, chopped
1tsp ground cumin
½tsp ground turmeric
½tsp fine sea salt
400ml coconut milk
400ml fish stock
1tbsp grainy mustard
300g haddock fillet, skin removed (or another meaty fish such as monkfish or swordfish)
100g frozen peas, defrosted
“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”
"This is pure joy, a springtime carnival on a plate. The roast King Edwards crunchy exteriors give this dish substance and their flesh a sweetness that marries well with the basil and sunblush tomatoes."
Roasted Red Pepper, potato, chorizo and kale stew
Dive into this tasty and fulfilling roasted red pepper, potato, chorizo and kale stew. Vibrant in colour and rich in flavour, this Spanish -inspired stew can be enjoyed any day of the week. For an extra indulgence, top with a soft cheese of your choice.
Allow the roasted potato to lend itself to Asian cuisine with this inspiring combination of spud and slaw. This is a real unique culinary delight to throw into your repertoire!
This campaign was originally produced in the framework of a programme co-financed by the European Union