Not your average Good Friday Fish!

Poached smoked haddock with sweet potato & parsnip mash,

cauliflower in a creamy spring onion & cracked pepper sauce

I don't actually poach my fish - I cook it in a pyrex casserole dish in the microwave for about 4 minutes, and then slather with soft butter.

For the mash:
200g peeled and diced sweet potato, 100g peeled and diced parsnip.  Cook in lightly-salted and sugared water - give parsnip five minutes longer than the potato

Drain, keeping the water, and mash. Check the seasoning - I added a little butter to mine. The cooking liquor is great as a soup base.

For the veg:
3 spring onions, finely chopped - soften in a little butter, make a roux with 1tsp flour and whisk in a cup of milk; add a scant half-tsp cracked black pepper, a scant level tsp of English mustard powder, a little salt and a pinch of sugar. Check consistency and add more milk or boil vigorously to your liking.

Steam/microwave 4 florets of cauli and toss well in the sauce before serving.