New traditions

Fancy introducing something different to your Christmas menu? These delicious dishes from Rick Stein are just the ticket...

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Braised fillet of haddock with chestnut mushrooms & chestnuts

SERVES 4 READY IN 40 MINS

• 600ml chicken stock • 100g unsalted butter • 3 shallots, finely sliced • 75ml dry white vermouth • 100g vacuum-packed chestnuts, sliced • 100g chestnut mushrooms, sliced • 2tsp lemon juice • 4 x 150-175g haddock fillets, skin on • 20g Pecorino Sardo cheese, finely grated • A small handful of flat-leaf parsley, chopped

1 Pour the chicken stock into a wide pan and boil rapidly until it is reduced by half.

2 Melt half the butter in a pan that has a lid and is large enough to hold the fish fillets in one layer. Add the shallots and cook gently for 4-5 mins.

3 Add the vermouth, chestnuts and reduced chicken stock, then simmer for another 4-5 mins until thickened. Add the mushrooms and lemon juice and season with salt and pepper.

4 Place the fish fillets on top of the mushrooms, cover the pan with a lid and place over a medium heat for 6 mins until the fish is cooked through. Carefully remove the fish and keep it warm.

5 Add the remaining butter and the cheese to the pan and boil rapidly for a few minutes until the sauce coats the back of a spoon nicely.

6 Stir in three-quarters of the parsley. Put the fish back in the pan and garnish with the rest of the parsley, then serve with buttery mashed potato and wilted spinach.