Fish of the week - what to do with pollack fillets.

Gently fry off 100g of chorizo in a heavy pan till the red oil oozes, add garlic, half a grated onion and new pots sliced to 5mm and cook through for 10 minutes before adding broad (or edamme) beans and covering the pan with greaseproof paper and a lid, simmer on a very low heat for 30-40 minutes till tender.........

prepare a paste with half teaspoons of freshly ground cummin, corainder, turmeric, paprika, squeeze of lemon and two tablespoons of honey.........

and coat the fish before frying skin side down till crisp and then ten minutes in a hot oven to finish off.