- 4 handfuls of peeled/diced potato
- 2 handful of peeled/diced swede (or any root: turnip, parsnip, celeriac…)
- A few glugs of olive oil
- Sea salt
- Freshly ground pepper
- 2-3 smoked haddock fillets (optional)
- 2 garlic cloves, finely chopped
- 1 leek, cleaned and sliced
- 1 tbsp thyme leaves
- A glug of whiskey (optional)
- A nugget of butter
- 1 lemon, juice and zest
- A handful of parsley or chervil
- Crème fresh, to serve
A poached egg on top is also delicious. Or, skip the haddock and serve with haggis or roast venison. Brill for Burns’ Night.
1. In a bowl, toss diced veg with a little olive oil and seasoning.
2. Tumble veg into a hot frying pan with a little oil. Arrange in a single layer. Sizzle for a mo.
3. Prep haddock, if using. Soak in warm water for 5-10mins. Drain. Fleck the fish from the skin.
4. Turn your veg in the pan. Cover for a few mins, until softened.
5. Uncover. Add a slosh of whisky (if using) and a lump of butter. Fold in the garlic, leek and thyme. Turn to coat. Cook till nicely coloured up. Stir often.
6. Fold in fish. Add lemon juice. Taste. Adjust seasoning. Finish with lemon zest and herbs.
7. Delicious hot with a dollop of crème fraiche, a loaf of warm bread, cold butter and a bottle of real ale.