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Recipe for family meals :


Mark EarndenThis recipe for Haddock comes from Chef Mark Earnden, the presenter of a food show called ExpoChef, which helps promote healthy eating in the community. ExpoChef is an interactive cooking show that demonstrates how to make food fun, easy and healthy.

Lets get cooking . . .

OK, before we start you must:

  • Clear clutter away
  • Wash your hands
  • Rinse and clean the fruit and vegetables

THe Expo Chef recipes consist of three easy steps to cooking which are:

  • Preparation
  • Cooking method
  • Plating up the food

There are no exact measurements as Mark's recipes are intended only as guidelines . . . but please eat everything in moderation and remember those all important portion sizes!

Mark wants you to experiment with flavours using herbs and spices. Remember cooking is not an exact science so give this recipe a go and good luck!

Remember to try to vary your diet! Just because you like a recipe does not mean you should carry on eating that dish alone! Challenge your body with new meals and new ingredients . . . plus it is fun to experiment with food!

Remember: use herbs to season instead of salt!

Ingredients for Haddock

1 x Haddock fillet per person
Tablespoon of olive oil

How to make Haddock

  • Cut fillet into about four or five pieces

Cooking method

Here are a few suggestions to make the haddock a truly fabulous meal!

  • Ideas for the fish

    1. Add some tarragon and squeeze lemon onto the fish
    2. Mix some mayonnaise, mustard and squeeze lemon and brush over the fish
    3. Squeeze orange juice and sprinkle some ginger over the fish

  • To cook simply grill for 5 minutes . . . perfect!

Tip: Boil some new potatoes. Once boiled add to a frying pan and add some mushrooms, leek, spinach (last thing) and cook for a few minutes. Add a teaspoon of mustard and stir.

Tip: Perhaps slice some cucumber and spring onion and add to noodles or cous cous with a queeze of lemon, orange or lime.

Plating up the food

  • Create a base with the above Tips for the fish to sit on top of.

Serves 1

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Mark Earnden
Expo Chef

Expo Chef