DAILY DINNERS

Boil the new potatoes until cooked. Lightly crush in a bowl with a potato masher or wooden spoon to burst them. Mix with a tablespoon of extra virgin olive oil, salt and pepper.

Season the smoked haddock fillet with black pepper and steam for about 4 - 5 minutes. Melt the butter over a low heat; add the lemon juice and a couple of handfuls of parsley

Serve the haddock with the crushed potatoes and steamed green beans. Pour over the butter, lemon and parsley sauce. Garnish with parsley.