There are times when you want to cook up something just for one but it all seems too much of an effort, all those pots and pans and all that washing up.
When I see one of these occasions approaching there are a couple of dishes I keep returning to.
These are tasty meals, no compromises ever to the Dwyer palate, but they are also dishes that both freeze and store in the fridge for later consumption and also cook up with ease.
This Pilaf is a perfect example of this.
It can cook it all in just one pan (washer ups please note) it takes about 20 mts start to finish, it freezes excellently, can be divided into portions to suit your appetite and (most important this) it tastes marvellous.

If you cant find smoked Haddock it also works with smoked Cod or Ling


Smoked Haddock Pilaf

(2 as a main course, 4 as a starter)

350g (10 oz.) Smoked Haddock( preferably un dyed)
3 tablespoons Olive Oil
4 Rashers Streaky Bacon finely chopped
I Med. Onion
280g (10oz.) Long Grain Rice
1 ltr. (1 3/4 pts) Fish Stock (or water)
150g (5 oz.) Frozen Peas
Salt and pepper

• Put on the stock (or water) to boil and simmer the haddock in this for 5 mts approx. until cooked. Strain the fish from the stock and cool. Remove all skin and bone from the fish and flake roughly. Keep the stock.
• In a large pan (one with a lid) cook the chopped bacon in the oil until it starts to crisp. Turn down the head and finely chop the onion. Add this to the pan put on the lid and cook gently until the onion is soft.
• In the meantime put the stock on to boil in a separate pan.
• Add the rice to the bacon and onion and cook it gently with them until all the grains of rice are translucent.
• Add the most of the hot stock to the pan (make sure you still have a litre) and simmer these together for 10 mts , stirring from time to time.
• At the end of this time the stock should have been absorbed by the rice and the rice cooked. If the rice is still a little tough add the remainder of the stock and cook gently until cooked through. At this stage also add the peas and the flaked haddock and the seasonings. Leave the rice on a very low heat until these are well heated through.. You can then turn off the heat and leave the lid on , it will remain hot enough for 5 mts or so.
• This is a full meal in one pan and doesn't really need any accompaniment.