About this recipe: This smoked haddock and potato hash, subtly flavoured with curry powder, is a very easy dish to make and is ideal for lunch when you want something warming and filling. The Savoy cabbage adds crunch and extra vitamins. It only needs a mixed leaf salad or sliced tomatoes to make a well-balanced meal.
B6, B12, C, E, B1, folate, niacin, potassium, selenium, A, B2, calcium, copper, iron, zinc
*Use sweet potatoes in place of the white potatoes.
*Instead of flat-leaf parsley, use 1–2 tbsp chopped fresh coriander or tarragon.
*For a salmon hash with broccoli and peas, use salmon fillet in place of the smoked haddock. Cook the potatoes as in the main recipe, but omit the curry powder. Meanwhile, steam 170 g (6 oz) broccoli florets and cook 140 g (5 oz) frozen peas until tender. Add the broccoli and peas to the potatoes together with the flaked salmon, yogurt and 2 tbsp each chopped parsley and snipped fresh chives.
*Smoked haddock is an excellent source of protein while having a low fat content. As a sea fish it is also a particularly good and reliable source of iodine, a mineral needed for synthesis of thyroid hormones, which have many diverse and important functions in the body.
*Savoy cabbage, easily recognisable by its firm, dark green, crinkly leaves, contains flavonoids that are believed to help suppress cancer-causing cells. Savoy cabbage also provides other nutrients with protective properties, including vitamins C and E.