An easy and enjoyable Sunday supper made up of a cheesy fish dish and a biscuity iced dessert
Sometimes all you want is a hot, bubbling dish and a spoon, and for me today’s cheesy haddock is that dish – a 15-minute supper to be enjoyed in front of the telly with a salad or a large bowl of hot buttered peas. Add a lemony, biscuity iced dessert, and you have a light, very easy and enjoyable supper that’s almost the perfect close to a long Easter weekend.
The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US.
These recipes are edited extracts from The Racine Effect: Classic French Recipes from a Lifetime in the Kitchen, by Henry Harris, published by Quadrille at £40. To order a copy for £36, go to guardianbookshop.com
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