Seared halibut with sweet potato mash recipe
 150g/5½oz sweet potato, peeled and cubedpinch cumin seeds30g/1oz butter2 tbsp double creamsalt and freshly ground black pepper 150g/5½oz sweet potato, peeled and cubed pinch cumin seeds 30g/1oz butter 2 tbsp double cream salt and freshly ground black pepper 150g/5oz piece of halibut1 tbsp olive oil ½ lemon, juice only 150g/5oz piece of halibut 1 tbsp olive oil ½ lemon, juice only 1 tbsp white wine100ml/3½fl oz double cream½ lemon, juice only1 tsp Dijon mustard1 tbsp chopped chives 1 tbsp white wine 100ml/3½fl oz double cream ½ lemon, juice only 1 tsp Dijon mustard 1 tbsp chopped chives 1 tbsp olive oil1 clove garlic, choppedpinch of chilli powder100g/3½oz purple sprouting broccoli4 cherry tomatoes, halved 1 tbsp olive oil 1 clove garlic, chopped pinch of chilli powder 100g/3½oz purple sprouting broccoli 4 cherry tomatoes, halved Method For the mash, heat a pan of boiling water over a high heat. When boiling add the sweet potatoes and the cumin seeds and boil until tender. Drain and mash adding the butter, cream and salt and freshly ground black pepper.For the halibut, heat the olive oil and in a frying pan. When hot add the halibut and fry for 3-4 minutes on each side until cooked through. Then add the lemon juice.For the sauce, place the white wine, cream, lemon juice and mustard together into a saucepan over a medium heat and simmer for two minutes. Add the chopped chives.For the broccoli, heat the oil in a frying pan over high heat and stir-fry the garlic and chilli powder for one minute.Add the broccoli and fry for another three minutes.Add the tomatoes and cook for further one minute. To serve, place the mash into the centre of a serving plate with the fish on top. Drizzle the cream sauce on top of and around the fish. Serve with stir-fried broccoli. For the mash, heat a pan of boiling water over a high heat. When boiling add the sweet potatoes and the cumin seeds and boil until tender. Drain and mash adding the butter, cream and salt and freshly ground black pepper. For the mash, heat a pan of boiling water over a high heat. When boiling add the sweet potatoes and the cumin seeds and boil until tender. Drain and mash adding the butter, cream and salt and freshly ground black pepper. For the halibut, heat the olive oil and in a frying pan. When hot add the halibut and fry for 3-4 minutes on each side until cooked through. Then add the lemon juice. For the halibut, heat the olive oil and in a frying pan. When hot add the halibut and fry for 3-4 minutes on each side until cooked through. Then add the lemon juice. For the sauce, place the white wine, cream, lemon juice and mustard together into a saucepan over a medium heat and simmer for two minutes. Add the chopped chives. For the sauce, place the white wine, cream, lemon juice and mustard together into a saucepan over a medium heat and simmer for two minutes. Add the chopped chives. For the broccoli, heat the oil in a frying pan over high heat and stir-fry the garlic and chilli powder for one minute. For the broccoli, heat the oil in a frying pan over high heat and stir-fry the garlic and chilli powder for one minute. Add the broccoli and fry for another three minutes. Add the broccoli and fry for another three minutes. Add the tomatoes and cook for further one minute. Add the tomatoes and cook for further one minute. To serve, place the mash into the centre of a serving plate with the fish on top. Drizzle the cream sauce on top of and around the fish. Serve with stir-fried broccoli. To serve, place the mash into the centre of a serving plate with the fish on top. Drizzle the cream sauce on top of and around the fish. Serve with stir-fried broccoli.