This delicious recipe comes from Foodies Heaven - a fabulous local food blog brought to you by Ian Callaghan.

And whoever Arnold Bennett was - this Smoked Haddock Omelette is a really easy treat for supper!

• 300g Smoked Haddock Fillet
• 300ml Whole Milk
• 6 Free range eggs
• 60g Cheese ( I used Wye Valley Cheese that Ffion bought on Saturday)
• 50ml Double Cream
• 25g Unsalted Butter
• Fresh ground black pepper.

Take a large sided frying pan and place the haddock fillet and cover with the milk, poach for around 3-4 minutes in lightly bubbling milk.  Remove from the heat and using a fish slice or slotted spoon remove the fish and transfer to a plate.

Preheat the grill to high. Beat the eggs with a little seasoning. Melt the butter in a small frying pan, about 20cm wide, with an ovenproof handle, until the butter begins to foam. Pour the eggs into the pan and cook over a medium heat for 10 seconds until the eggs begin to set around the outside. Then, using the back of a fork, pull the set egg from the outside of the pan into the centre, allowing the uncooked egg to run to the outside.

When the egg is almost set but not quite take the flaked haddock and sprinkle over the omelette, sprinkle the grated cheeses and drizzle over the cream.

Place under the hot grill and cook until golden and bubbling, remove and transfer to plates and serve immediately.

Posted on Apr 18th 2012

Serves 4 - 6

The perfect winter warmer - One pot cooking at its most delicious!

• 500g naturally smoked haddock - skinned & chopped
• 100g smoked streaky bacon - de-rinded & chopped
• 1 small onion - chopped
• 1 cloves garlic - chopped
• 30g butter
• 300g potatoes - cubed
• zest of lemon
• 1 tin sweetcorn
• 2 x 120g tins cockles
• 500ml milk
• 500ml double cream
• 1 bay leaf
• salt & pepper
• 2 tbl fresh parley - chopped

Gently fry the bacon, onion & garlic together in a heavy bottomed saucepan until softened. Add the cockles and sweetcorn (juice & all), potatoes, bay and lemon zest. Pour in the milk, cream and simmer for about an hour until the potoates are tender and the soup is rich and creamy. Lightly crush the potatoes to thicken the consistency. Add the smoked haddock and simmer for a further 5 minutes until the fish is opaque. Stir in the parsley and serve immediately with chunks of crusty bread.

Posted on Feb 19th 2012

Serves 6  - it makes a delicious hot starter. 

• 2 Smoked or Oak Roasted Trout Fillets - flaked
• 1tbs Fresh Parsley - finely chopped
• 4tbs Breadcrumbs
• 4tbs Grated Parmesan Cheese
• 6tbs Double Cream
• 3 Medium Tomatoes -peeled, seeded and chopped
• Freshly Ground Black Pepper

Preheat the oven to 200C.  Divide the smoked trout flesh between the six ramekin dishes, and season with freshly ground black pepper. Spoon 1tbs cream over each, cover with a layer of tomato, sprinkle with parsley and seasoning.  Top with a mixture of breadcrumbs and parmesan and place in the hot oven for 10 minutes until heated through and turning golden.  

Posted on Nov 25th 2011

This recipe has been generously shared by Elisabeth Fewings.

Feeds 2 as a main course or 4 as a starter.

• 1 Smoked Mackerel -skinned 
• 4 rashers Smoked Bacon - streaky or back
• 3 handfuls of Rocket Leaves
• 1 crunchy Apple 
• 1 medium Beetroot -roasted and diced
• Mustard Vinaigrette - made with olive oil, wine vinegar, french (and/or grainy) mustard, brown sugar and seasoning
• 8 Baby New Potatoes

Boil the  potatoes until cooked but still firm.  Meanwhile chop the bacon into small pieces and fry until crispy. Cut the hot potatoes as you would like them and then drizzle over the vinaigrette. Dice or slice the apple and sprinkle it over the warm dresses potatoes with the rocket, beetroot and bacon. Finally add the mackerel as fillets or flaked to finish this warm and inviting salad.

Posted on Nov 24th 2011

This is a lovely local recipe from Chef Karl at Gliffaes Country House Hotel

Serves 8 for a hearty lunch or supper

• 1.5l Chicken Stock
• 1 large onion - sliced
• 3 large potatoes - grated
• 4 carrots - grated
• 4 medium leeks - sliced
• 100g oats
• 400g Smoked Pwll Mawr Cheddar - grated
• 4 tbl Worcester Sauce
• 4 tbl English Mustard
• chopped fresh chives
• 900g Smoked Haddock
• 2.3l milk
• 2.3l water

Pour the stock into a large pan and bring to the boil. Add prepared vegetables and oats, bring back to the boil and simmer for 15 minutes.

Meanwhile place the haddock fillets in a pan with the milk and water. Bring to the boil and allow to boil for just a minute. Then remove the fish from the liquid and flake into a bowl. When the stock mixture is ready stir in the grated smoked cheese, mustard and Worcester Sauce and blitz. If you prefer a very smooth soup you can also pass the soup through a sieve. to serve place some of the flaked haddock in the base of a soup bowl, gently warm the soup (but do not boil!), spoon over the haddock and finish with fresh chives.

"As a hotel we are fussy about the quality of our food and we have been using Smoked Salmon from Black Mountains Smokery since they started business over 15 years ago.  It was a simple choice for us; we conducted a blind tasting and the Smoked Salmon from Black Mountains won hands down.  Rich, tasty, plump and with great flavour - a real quality product.

We are now proud to serve Black Mountains' Kippers and Smoked Haddock for breakfast, in addition to Smoked Duck and Smoked Chicken, which we use for salads and buffets.  

I would not hesitate to recommend Black Mountains Smokery products to anyone.  True champions of great food!"

James Suter, September 2011

Posted on Jul 22nd 2011