• 700 g parsnip
  • 800 ml milk
  • 200 ml cream
  • 7 g cumin seeds (roasted)
  • 50 g butter
  • 200 g smoked haddock


  • Firstly, poached the haddock in the milk for 5-6 mins until cooked through. Remove the haddock and leave until serving.
  • Roast off the cumin seeds for 2 mins and add to milk, bring back to the boil and simmer for 5 mins to infuse. Peel and finely slice the parsnip and sweat them off in a saucepan with the butter.
  • When completely soft, add the milk and cream bring to the boil and blend until smooth.
  • Serve with flaked haddock mixed through.