400g skinless smoked haddock fillet, cut into large chunks
200g broccoli, chopped
2 x 198g cans sweetcorn, drained
squeeze lemon juice
2 spring onions, thinly sliced
Crispy ham & mustard tartines
Heat oven to 200C/fan 180C/gas 6. Cut
4 mini pitta breads in half lengthways,
then bake for 15 mins until crisp. Mix
together 5 tbsp soft cheese and
½ tbsp Dijon mustard, spread over the
pittas, then top each with ½ slice ham.
Put the potatoes into a large
saucepan with the milk and stock.
Bring to the boil, then simmer for
about 10 mins until tender. Mash
some of the potatoes into the liquid.
Stir in the haddock and broccoli, then
simmer for 5 mins until the fish is flaky
and the broccoli is just tender. Stir in
the sweetcorn and lemon juice, then
warm through. Scatter over the spring
onions to serve.