• Taste the Difference skin and boneless haddock loin - one pack approx 300g
  • 4 medium sized potatoes - around 240g
  • 50g kale
  • 200g cannellini beans
  • 30g chorizo ring
  • 1/2 medium onion
  • 1 garlic clove - minced
  • 1/4 tsp nutmeg
  • 1 bay leaf
  • 45g unsalted butter
  • 1 tsp zaatar
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp thyme
  • 1 chicken stock cube
  • 3 tsp vegetable oil
  • 4 tsp olive oil
  • 1 tsp oregano


  1. 1

    Heat the oven 200C/180C fan/Gas mark 6. Firstly, to prep the potatoes, place on a wooden spoon and begin cutting width ways all the way along the potato at around 3mm intervals. Using the spoon will stop you cutting all the way through to the bottom of the potato. Melt 10g of unsalted butter, along with 2 tbsp. of olive oil into a pan, cook until melted. Pour the melted butter onto the potatoes and season well with salt and pepper. Sprinkle 1 tbsp. of oregano over the potatoes and place in the oven to bake

  2. 2

    Using a small saucepan, melt 25g of unsalted butter and add in the onion, finely chopped and the garlic, minced. Add in 1 tsp. dried thyme, 1 bay leaf and cook for six minutes on a medium/high heat. Empty the beans into a sieve, washing thoroughly. Transfer the beans into the pan, adding 100ml of chicken stock. Simmer for 15 minutes, stirring occasionally so not to stick on the bottom of the pan. Once cooked, add ¼ tsp. nutmeg, remove the bay leaf and puree the bean mixture in a blender. Add salt and pepper to taste to your liking. Set aside until serving.

  3. 3

    To prepare the kale, remove the stalks and cut into small pieces. Remove any moisture using a paper towel, then transfer to a mixing bowl and drizzle with 2 tsp. olive oil. In a small bowl, mix together ½ tsp. salt, 1 tsp. paprika, 1 tsp. Zaatar and ½ tsp. pepper. Sprinkle mixture over the kale, using hands to mix and coat evenly. Line a large baking tray with greaseproof paper and transfer the kale, spreading it evenly out over the tray. Add this to the oven with the potatoes for 5 minutes before serving

  4. 4

    dice the chorizo roughly into small pieces. Add 1 tsp. vegetable oil to a small frying pan and add the chorizo until crispy, set aside

  5. 5

    In another frying pan, heat 2 tsp. vegetable oil on a high heat. Season the Haddock with salt and pepper on both sides and drizzle with some olive oil, rub in with hands. Once the oil in the pan is hot, add the fish to the pan and cook for 3-4 minutes on one side. Carefully, turn over the fish (it should be golden on the cooked side) and add 10g of unsalted butter, tilting the pan, using a spoon to baste the fish with the butter to keep it moist. Time to plate up! 

Nutritional Details

Each serving provides
  • Energy 3546kj 847kcal 42%
  • Fat 43.0g 61%
  • Saturates 17.0g 85%
  • Sugars 8.5g 9%
  • Salt 4.5g 75%

% of the Reference Intakes

Typical values per 100g: Energy 561kj/134kcal

Each serving provides

66.0g carbohydrate 13.0g fibre 43.0g protein One of your 5 a day

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