Haddock

Haddock has very similar eating qualities to cod and can be treated in exactly the same way: dipped in batter, deep-fried and served with a pea purée or mushy peas; pan-fried in butter and served with parsley sauce or sea vegetables; or poached, flaked and combined with smoked haddock and salmon in a creamy sauce and baked under a potato crust for a comforting fish pie.

Smoked haddock makes a great alternative to the great British fry-up and offers lots of possibilities for breakfast or brunch. You can simply serve it topped with a poached egg, transform it into kedgeree or turn it into a hash-like fish cake with a fried egg on top. One of my favourite smoked haddock dishes, though, is Cullen skink - a comforting Scottish soup. Just make sure you use natural, undyed smoked haddock.