- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 rashers of streaky bacon, copped
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 500ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 350g potato (about 2 medium) cut into small cubes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 300g frozen smoked haddock fillets (about 2)
- 140g frozen sweetcorn
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- chopped parsley, to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat the butter in a large saucepan. Tip in the bacon, then cook until starting to brown. Add the onion, cook until soft, then pour over the milk and stir through the potatoes. Bring to the boil, then simmer for 5 mins.
Add the haddock, then leave to gently cook for another 10 mins. By now the fish should have defrosted so you can break it into large chunks. Stir through the sweetcorn, then cook for another few mins until the fish is cooked through and the sweetcorn has defrosted. Scatter over parsley, if using. Serve with plenty of crusty bread.
If you want to use a slow cooker...
Heat the butter in a frying pan and cook the bacon, potatoes and onions until the onions are soft. Scrape into your slow-cooker, cover with milk and cook on High until the potatoes are soft- about 3 hours. Stir in the sweetcorn and sit the fish on top- cover and cook for another 20-30 mins until the fish flakes easily.