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Hay Smoked potatoes

• armful of hay
• 200g seasalt
• 4 medium baked potatoes

Place the hay in your sink and pour over a kettle of boiling water.

Take half of it and scatter over the bottom of a roasting tray.

Scatter over half the salt and nuzzle the potatoes into the hay.

Top with the remaining hay and salt.

Place a piece of parchment on top and then seal the top with tin foil.

Bake in a 180oc oven for about an hour or until potatoes are fork tender. Remove the tin foil and cook for a further 10 minutes to colour. Don't do this if you have a gas oven as there's chance the hay might ignite – remove potatoes and place on a clean tray to colour.

Brush with melted butter.

Split open and smear with some of the dulse butter ( the rest can be frozen)

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Dulse Butter

• 1 shallot, peeled and finely chopped
• 200ml dry cider or white wine
• 2 tablespoons dulse
• 200g butter
• handful chopped parsley
  

Boil the shallot and cider until none of the liquid remains.

Blend with the dulse, butter and parsley.

Roll into a sausage shape in cling and chill until needed or freeze.

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Smoked haddock baked with cheese, crispy bacon and parsley

• 4 x 150g pieces smoked haddock
• 1 small onion, peeled and chopped
• handful parsley
• 4 rashers dry cure streaky bacon
• 75g grated cheese
• 1 teaspoon dijon mustard

Cook the bacon until crisp in a dry frying pan.

Pat dry on kitchen paper and chop roughly.

Blend with the other ingredients to a paste.

Place the haddock on a lightly buttered baking tray.

Spoon and press the mixture onto the haddock.

Bake for 12 minutes in a pre heated 190oc oven.

Serve.