Finnan haddie, or smoked haddock, gives this chowder a superb flavor. White always said that his favorite fish for chowder ...

In a large saucepan, bring the milk up to the boil. Place the smoked haddock into the milk and turn off the heat. Place a lid on the pan and leave to gently poach in the milk for approximately 8 ...

Still on a gentle heat, add the mustard or mustard powder, the tabasco sauce, then the Guinness along with 75ml (3fl oz) of the smoked haddock milk, stirring constantly. Once smooth, stir in the ...

A soufflé may seem like a work of culinary alchemy, but it's really very easy to get right, said Tom Parker Bowles. You just have to make sure everyone is ready to eat when it emerges from the ...

This will take 20-25 minutes over a medium heat. Once all the stock has been absorbed, add the diced smoked haddock and frozen peas and cook for two minutes until the fish has warmed through and ...

Lightly butter a medium baking dish with 1 tablespoon butter. Season haddock fillets with salt and pepper. In a small bowl mix together egg yolk and mustard. Brush this mixture liberally over top ...

In a large saucepan, bring the milk up to the boil. Place the smoked haddock into the milk and turn off the heat. Place a lid on the pan and leave to gently poach in the milk for approximately 8 ...