Prawn & Smoked Haddock Pancakes

Melt 25g of the butter in a pan, then stir in the plain flour and cook for about 2 minutes. Pour in the milk a little at a time, stirring to mix well each time before adding more. When you have made a thick sauce, add salt and pepper to taste, splash in a little double cream and set aside.

Place the extra butter in a shallow pan and melt over a gentle heat. Increase the heat to medium, and place the haddock fillets in the pan (skin-side down). Cook for 3 minutes, then turn the fillets and cook for a further minute. Remove the fish from the pan and discard the skin, then use a fork to break the flesh into flakes. Gently fold the flaked fish into the white sauce, then add the prawns, together with a squeeze of lemon juice, a teaspoon of Dijon mustard and the chopped parsley. Carefully spoon the mixture into your pre-made pancakes, then roll them up and serve with a crisp salad.