Instructions: Cook the onion and turnip in the butter and oil in a covered pan on the floor of the roasting ovenfor 10 minutes then add the milk and cook for a further 5 minutes.

Meanwhile skin the fish then add to the pan and place the covered pan on the floor of the simmering ovenfor 20 minutes until the fish is cooked and the turnips are tender.

Remove the haddock from the pan then drain off the milk.

Whizz the onion and turnips until smooth adding a little milk if necessary. Flake the haddock then stir it back into the mixture adding the cream parsley and capers.

Season well then turn into a ovenproof dish.

Bake in the roasting ovenfor 10 minutes before serving with crusty bread or oatcakes.

Inspired by brandade the rustic french dish mode with salt cod this combines the classic english ingredients of smoked haddock and turnips which are much easier to come by than the preserved cod.

Serves 4 as a starter

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