Smoked Haddock, Cannellini and Lemon Crumb Braise Serves 4 Ingredients: 455g (1lb) natural smoked haddock fillets, defrosted, skinned and cut into 2.5 cm (1”) cubes grated rind and juice of 2 lemons 55g (2oz) butter 1 15ml spoon (1 tbsp) olive oil 1 onion, finely chopped 2 celery sticks, finely sliced 2 bay leaves 1 227g can chopped tomatoes 425ml (15

Cullan Skink Serves 2 -3 Ingredients: 340g (12oz) smoked haddock, defrosted, skinned and cubed 55g (2oz) butter 1 onion, finely chopped 1 stick celery, finely chopped 225g (8oz) potatoes, peeled and diced 300ml (10 fl oz) fish or vegetable stock 425ml (15 fl oz) milk freshly milled black pepper 4 15ml spoon (4 tbsp) fresh chopped parsley 3 15ml spoon (3 tbsp)

Corsican Fish Omelette  Serves 4 Ingredients: 455g (1 lb) haddock fillets 1 15ml spoon (1 tbsp) olive oil 1 small onion, chopped 1 small turnip or swede, peeled and grated 1 15ml spoon (1 tbsp) Worcestershire sauce salt and freshly milled black pepper 2 eggs, lightly beaten 1 15ml spoon (1 tbsp) parsley, chopped Method Poach the fish portions in a little