DAILY DINNERS

Preheat the oven to 180C fan/gas mark 6. Check the haddock fillets carefully for bones, removing them where necessary. Lay the fillets in a roasting tin. Mix together the milk and water and season with the peppercorns (no salt), the parsley stalks, the halved, peeled onion and the cloves.

Pour over the fish then bake for 30 minutes till the fillets are firm. Test by teasing a large flake of fish from one of the fillets. It should be pearl white within and easily separated. Remove from the oven and set aside.

Scrub the potatoes, then cut them in halves or quarters and cook them in a pan of boiling water for 15-20 minutes till just tender. Drain the potatoes then crush with the back of a spoon or a potato masher, breaking the skins as you go. Add the parsley and the 100ml of the warm milk from the haddock, letting the milk soak into the crushed potato.

Serve the fish, about 250g per person, in shallow bowls, spooning a little of the cooking liquor over as you go, then adding a knob of butter. Divide the potatoes between the bowls and serve.