Ingredients

· 225g/8oz haddock fillet, skinned and boned
· 450g/1lb salmon tail piece, skinned and boned
· lemon juice
· 4 hard-boiled eggs, shelled and quartered
· 900g/2lb baking potatoes, peeled and cut into chunks
· 55g/2oz butter
· 150ml/¼ pint cream
· salt and white pepper
· grated nutmeg/all spices

Parsley sauce:

· 85g/3oz butter
· 30g/1oz flour
· 570ml/1 pint milk
· 150ml/¼ pint cream
· large bunch of parsley, leaves snipped and finely chopped

Method
1. Cook the potatoes in boiling salted water until soft.
2. Drain well and mash. Add the cream and butter, seasoning and nutmeg. Mix really well until absolutely smooth and creamy. Taste, adjust seasoning and set to one side.
3. Prepare the sauce by heating the butter over a very low heat then stir in the parsley. Cook for about ten minutes.
4. Add the flour and cook this mixture, without browning, for about 3 minutes, stirring a few times.
5. In another pan, bring the milk and cream to the boil. Pour this into the “roux” (the butter and flour mixture) a little at a time, whisking or beating after each addition. Bring the sauce to the boil and then cook over a low heat for 5-6 minutes.
6. While the sauce is cooking, pre-heat the oven to 200C/400F/Gas 6 and generously butter a deep ovenproof dish.
7. Cut the raw fish into pieces and lay in the dish, season lightly and add a little lemon juice.
8. Pour the hot sauce over the top, place the boiled eggs evenly over the sauce and spoon over the potatoes.
9. Bake for 35-40 minutes by which time the top should be crisp and brown and the fish perfectly cooked in its sauce. Serve at once.

Beetroot Soup

(when your liver needs a hand!)

Ingredients

· 350g/12oz cooked, peeled beetroot,
· Chopped 1 onion,
· 750g/1lb 10oz low-fat Greek-style yoghurt
· ½ tsp celery
· Salt
· 1 tbsp cider vinegar
· ½ tsp ground black pepper
· 300ml/½ pint vegetable stock
· 4 spring onions, finely chopped

Method
1. Blend the cooked beetroot, onion, Greek-style yoghurt, celery salt, cider vinegar and black pepper in a food processor until smooth.
2. Once at a desired consistency, use vegetable stock or milk to thin down the mixture.
3. The soup can be served either hot or cold. If preferred hot, warm through on a low flame, being careful not to boil.
4. Check for seasoning.
5. To serve, pour into a warmed bowl and sprinkle with chopped spring onions.