Something fishy with Simon Rhodes from Lobsterpot Fishmongers, Wood Street Food Hall

I HAVE customers coming into the shop and remarking how great our smoked haddock looks and how wonderful its light, smoky smell is.

It is a great product and is so versatile. Smoked over oak for 24 hours, ours is some of the finest I have tasted. It is not over-smoked, or over-salted and can be used to make a fish pie just that little bit more amazing or take fish cakes to another level.

For a starter or a light snack why not try smoked haddock tartare? Finely chop some shallots, tomato (without skins and seeds), and put into a bowl with some chopped parsley or dill, cucumber, a small diced boiled potato, mayonnaise, and a little Dijon mustard and mix together with the haddock. Season to taste, and spoon on top of some crackers or blinis.

Kedgeree during the winter months makes a nice warming supper. Simply fry some chopped onions or shallots in a little oil and butter until soft and add some easy cook rice and stir through. Then add a tbsp of ground cumin and a tsp of curry powder to coat the rice and cook for another 2-3 minutes. Add a cinnamon stick and a little turmeric or saffron. Then add about a pint of chicken stock and cook the rice until it is just firm. Meanwhile hard boil an egg, cool down and peel. Then add this to the kedgeree. Grill the haddock and flake it into the kedgeree, season and serve with a sprinkle of chopped coriander.

There is also an old favourite which takes me back to childhood — natural smoked haddock with champ mash and peas.

Poach the haddock in some milk and keep the milk. Boil some potatoes to make a mash — add to them a little milk from the haddock, and add some butter and some chopped spring onions to make a light creamy mash. Serve with some boiled peas. If you wish to make a parsley sauce; again, use the milk from the haddock and make a roux using a little butter and flour melted in a pan and add the milk and some chopped parsley. Garnish with a sprinkle of paprika.