Just as an aside .......................apart from cooking the beetroot dauphinoise last night I cooked sea bass - in the past I've either pan fried it (difficult when it's a whole fish) or cooked it in the oven. Last night I poached it in some fish stock, white wine and a squeeze of lemon. It certainly looked delicious (i don't really eat much fish) - it was quick and simple and Mr Woo loved it!