Sunday Night Haddock

This is a great dish for a quiet Sunday night when you can't quite face a whole roast dinner. This is easy to put together and feels cosy and nursery like. It's best when eaten with fresh bread. This is also a great dish for one; and if you can, it can be assembled in an oven proof bowl or ramekin and eaten straight out of the oven.


Ingredients (to feed two)
2 fillets of smoked haddock
2 tomatoes
2 handfuls of frozen peas
500ml milk (or enough to just cover the fish, more or less depending on your dish.)
2 eggs
Chopped parsley

Method
Put the fillets into a greased dish and add the milk.
Thaw the peas by pouring some boiled water from the kettle over them.
Cut the tomatoes in half and add them to the dish along with the thawed peas.
Crack the eggs into a two relatively clear spots of the dish.
Cook in a pre-heated oven at 200 for between 15 - 20 mins.
Add the parsley and eat with bread and butter.

Pumpkin Soup

Pumpkin soup is so seasonal and warming that it makes a great lunch or supper during the colder months. It is especially good when eaten with fresh bread and butter.. You can make it plain, although I often add some dried chili flakes or a whole red chili pepper, de-seeded or not depending on my mood. The addition of double cream is also very welcome and highly recommended for an especially cold or windy night.


Ingredients
1 pumpkin or squash (de-seeded and cut into chunks.)
700ml (or there abouts) of chicken or vegetable stock.
2 onions

Optional:
1 knob of fresh ginger
Tea spoon of dried chili flakes / 1 red chili

To cook:
Fry the onions until translucent and add the pumpkin and turn in the oil for 10 minutes until it starts to soften (add the chili / and or ginger at this point as well.)
Add the stock and leave to simmer for about 20 minutes until the pumpkin is very soft.
Whizz with a hand blender and serve with a good few grinds of black pepper and your fresh bread.