Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

What would chef recommend as the best fish to go with a stir fry and what ingredients would he use?

Cheryl Pickford, Morecambe

Fish in a stir fry can be difficult because it is easily overcooked. However, I really do love using smoked haddock in a stir fry, it’s a bit firmer than fresh fish and has a fantastic smokey flavour that works well in a stir fry. Combine 2 tbsp Chinese rice wine with 2 tbsp. soy sauce and 2 tbsp honey. Add 25ml sesame oil to a hot wok or frying pan over a medium heat, add 300g natural smoked haddock, cut into 2cm cubes - you may need to cook the fish in batches depending on the size of your pan - fry for 2-3 minutes, remove from wok and set aside. Add 25ml more sesame oil to your wok, then add 50g peeled and finely diced root ginger, 2 cloves crushed garlic and 2 finely chopped red chillies fry for 30 seconds, then add 250g small broccoli florets, 250g trimmed sugar snap peas and a thinly sliced red onion. Cook for 3-4 minutes until the broccoli is just cooked, add the smoked haddock back into the pan, add 300g cooked egg or rice noodles, add the soy and honey mix. Keep cooking until it is heated through, add half a bunch of roughly chopped coriander to finish and serve straight away.