Hake with Orange and Dill Serves 4 Ingredients: 4 170g (6oz) hake steaks, defrosted 300ml (10fl oz) fish or chicken stock 1 15ml spoon (1 tbsp) fresh dill salt and freshly milled black pepper 1 15ml spoon (1 tbsp) cornflour 75ml (5 tbsp) fresh orange juice 2 oranges, peeled and cut into segments fresh dill, to garnish Method Poach the hake steaks

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

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