The smoked haddock and rich cheese sauce is remarkably easy to make!

Traditionally smoked haddock poached in milk would be flaked through the rice.

The smoked haddock gently cooks in the cream, flavouring the entire gratin.

Add the smoked haddock to the pan and gently warm through.

For the smoked haddock, fry the bacon in half the oil until crisp.

You can also experiment with salmon or smoked haddock for a mouth-watering variation.

Enjoy the smoked haddock on a slice of sour dough toast.

If you cannot find smoked haddock, you can substitute other smoked white fish.

We've got this delicious Smoked Haddock smothered in cheese sauce for you to try.

Smoked haddock with pot barley and poppy seeds Serves four.

Spoon the beans onto warm plates and lay the smoked haddock fillets on top.

Inigo of course used the culinary unit to prepare some scrambled eggs and smoked haddock.

Cullen Skink is authentically made using smoked haddock.

We began with the smoked haddock croquettes.

Smoked haddock with white beans and parsley

Roast fennel with black barley and smoked haddock Use pot barley instead, if that's all you have.