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 or make the béchamel by melting the butter, adding the flour. Let it cook for a few mins over low heat, then gradually add the milk. Keep stirring until thickened and adding mor milk until it reaches the required thickness (coating the back of a spoon), then add the parsley.

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