Crispy haddock doughnuts with lettuce and chilli oil sauce

To make the batter for the smoked haddock doughnuts, lightly poach the fish in enough milk to cover until cooked through. Drain the fish, set aside and retain the milk. Flake the haddock into small pieces ready to use later

Make a choux paste by adding 120g of the poaching milk and the butter to a saucepan with the sugar and a pinch of salt. Bring to the boil

As soon as the mixture boils, turn off the heat and beat in 80g of the flour. Keep beating until the mixture is smooth, free of lumps and comes smoothly away from the side of the pan

Beat the eggs in a separate bowl, then gradually beat into the flour mixture, a little at a time, ensuring each addition is incorporated before adding more

Once all the eggs are incorporated, the mixture should be smooth and shiny. At this point, beat in the remaining 25g of flour, smoked haddock, parsley and chilli oil until everything is incorporated. Set aside until ready to fry and serve

To make the lettuce and chilli oil sauce, roughly chop the iceberg lettuce and spinach. Blanch in salted boiling water until the leaves are soft, but still retain their bright green colour

Drain and transfer to a blender with the chilli oil (without the flakes) and xanthan gum. Blend at a high speed, adding a little cooking liquid to balance the consistency. It should not be too thick, or too liquid

Pass the sauce through a fine sieve into a metal bowl set over an ice bath to cool quickly – this will help it to retain its vibrant colour

Preheat a deep pan of oil or deep-fryer to 170°C

Carefully drop generous teaspoons of the haddock choux mixture (each ball should weigh approximately 20–25g) into the hot oil – you may want to do this in batches to avoid overcrowding the pan

Once a dark golden colour, drain on kitchen paper. Serve either on a platter with the lettuce and chilli oil sauce for dipping, or as a plated starter with a few salad leaves and a drizzle of the sauce