Instructions: Preheat the oven to 220c/425f/Gas 7.

1 Halve the haddock and halve one piece again. Poach one small piece and the large piece of haddock in a pan of simmering milk for about five minutes. Drain.

2 Cook 5 tbsp peas in a pan of boiling water according to the packet instructions and drain.

3 For the Potato Risotto: Cut half the potato into very small dice and chop half a leek.

4 Place the chopped potato in a pan with 55g/2oz frozen peas and the chopped leek. Add the stock cube and pour on enough boiling water to cover.

5 Flake the remaining uncooked piece of haddock and add to the pan, bring to the boil and simmer for 5-8 minutes, or until the potato is tender. Add more boiling water to the pan if necessary during cooking.

6 Finely dice the chorizo. Heat the olive oil in a small frying pan, add the diced chorizo and fry for a few minutes.

7 Slice half a leek, separate into rings and dust in the flour. Fill a deep pan one third full with vegetable oil and heat, add the leek slices and deep fry until golden brown. Drain on kitchen paper. Heat the cream with 4 tbsp cooked peas for a few minutes. Stir in the mustard and season.

8 Spoon the risotto onto a plate, top with the chorizo cubes and deep fried leek and serve with the pea cream.

9 For the Baked Fish: Slice half the remaining potato very thinly on a mandolin. Place the large fish piece on a baking sheet and add the potato slices on top to look like scales.

10 Brush with a little melted butter and bake in the oven for 5-8 minutes, or until the potatoes are browned and the fish is cooked through.

11 For the Cannelloni: Cut the remaining leek into 5cm long pieces, push out the centre and reserve. Blanch the outer tubes in a pan of boiling water for one minute. Drain.

12 Cook the remaining potato in a pan of boiling water until tender and drain. Place the cooked potato in a food processor with 1 tbsp cooked peas and the leek centres, remaining poached haddock and blitz. Add enough chicken stock to bind.

13 Use the mixture to fill the leek tubes and place in a greased gratin dish. Bake in the oven for 8-10 minutes, or until golden brown and cooked through. Arrange on a plate and garnish with the chopped chives.

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