A good Christmas Eve supper after the food shopping in the morning.

It is a nonsense call something it is not (carbonara should really be eggs, cream eggs and ham) but there are similarities here particularly if you have previously made your spagetti carbonara with smocked bacon. This is a smooth, fulfilling dish – a good way to start an indulgent weekend. It will go well with most types of pasta but I think it works well with thick strips of tagliatelle, the creamy sauce and flakes of haddock clinging to the strips of pasta.

1 glass of white wine

500 gr un-dyed smoked haddock

500 gr thick-ribboned tagliatelle

350 ml crème fraiche

juice of half a lemon

finely chopped dill or parsley

salt & pepper

Put on water to boil in a large pan.

Warm the wine in the bottom of a wide pan until it starts to simmer…