British Food Fortnight - Whitby Haddock on a Ribblesdale Goats Cheese Mash with a Cherry Tomato Sauce

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Recipes

Indulge in British food during the Fortnight! Seek out in-season fruits and vegetables, quality British meat and some of our country’s fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd’s Pie or Apple Crumble, and giving them a modern twist?!

If you have children, consider involving them in the preparation of the meal – British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!

Whitby Haddock on a Ribblesdale Goats Cheese Mash with a Cherry Tomato Sauce

Recipe kindly supplied by The Regional Food Group for Yorkshire and Humber member' Andrew Gabbitas, Food for Thought.

Ingredients
250 grm Whitby Haddock
50 grm Ribblesdale Goats Cheese, grated
200 grm Potatoes
200 grm cherry Tomatoes
1 leek
Vegetable oil for deep-frying
Olive oil
Salt & pepper

Method
Cut potatoes into small, rough dice & boil for mashed Potatoes, when boiled drain & put over medium heat to dry out. Add seasoning & goats cheese. Set aside in a warm place.

In a hot pan sear Cherry Tomatoes, add a little olive oil, seasoning & roast in oven for about 3 mins .

Season Haddock & pan fry, skin side down for about 3 mins , turn over & fry 1 min longer.

Using the white part of leek only, finely shred & deep fry until golden & crisp.

To assemble
Place mash in centre of a pasta Dish & sit Haddock on top

Sit crispy leeks on Haddock

Spoon cherry tomato sauce around fish

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