the best meal i've cooked in a while

Brace yourself: this is going to be fantastic. Not to pat myself on the back, but this dinner was beautiful - with such a lovely combination of subtle flavours and sweet winter notes.

You'll need:

fresh haddock loins
portobello mushrooms
parsnips
curly kale
walnut oil

Now if those five ingredients haven't tantalised you enough, perhaps you should stop there. But if you like what you just saw, read on:

Foil-baked haddock and mushroom parcels with parsnip puree and steamed curly kale
(serves 2)

Preheat the oven to 185 C. Prepare the foil packets: spray with a bit of olive oil and season with salt and pepper. Add a haddock loin to each. Season again. Slice two portobello mushrooms and add to the packets. Drizzle 1 tsp of walnut oil in each packet. Seal and bake for 25 minutes.

Peel and chop the parsnips and boil for about five minutes. Drain; add salt. Return to the pan and add 1 tsp of olive oil to coat. Season with white pepper. Puree with a hand blender and ensure the mixture is smooth. Keep warm.

Place the curly kale in a steamer and cook for 6 minutes.

To serve, spoon the parsnip puree onto the plate.

Remove the haddock from the oven and use a spatula to transfer the fish to the plate, allowing it to rest on the puree. Add the mushrooms. Split the kale evenly between the two plates. Drizzle the juices from the foil over the entire plate.

You'll love this - the flavours are rich but light. Layer a mushroom, some puree, some kale and a chunk of fish on a fork and just let it rest on your tongue.

Possibly the only way I'd tart this dish up a bit would be to add toasted walnuts to the top of the fish before serving.

And its soooo healthy: 125 g haddock, with 250 g parsnips and 100 g kale, prepared as above is only 300 calories! Can you believe it?