Take a large frying pan and pour enough Soya sauce to cover the surface.

Lay the fish pieces on the sauce and sprinkle Teriyaki sauce on top.  Leave to marinate for 15 minutes.

After 15 minutes, turn the fish pieces over and marinate for another half hour or so.

In the meantime roll out the puff pastry on a clean, lightly floured work surface and cut into 4 squares - enough to cover each fish piece.

Put the pastry in the fridge to relax while you prepare the fish and potatoes.

Heat the frying pan gently till the liquid starts bubbling.  It will not take long for the fish to cook so make sure you turn it after 2 minutes and take off heat after another 2 minutes.

Remove the fish from the frying pan and keep to one side.  Put the frying pan with the marinade back on the stove and gently cook the potato slices in it. When the marinade has dried out cool the potatoes.

Turn the oven on to 200* C (180* for fan ovens).

Start assembling the parcels once potatoes and fish have cooled.  Put a couple of layers of the potatoes in the centre of a pastry square.  Place one piece of Haddock on top and fold the pastry to make a parcel.

When making the parcel please don't panic as it can just be folded over to enclose the potatoes and fish - nothing fancy is required here.

Place all the parcels on a baking sheet and put an egg glaze (1 egg beaten) with a pastry brush.  Cook in oven for 20 minutes until the pastry crust is golden.

Serve with a crunchy salad (spring onions, celery, lettuce and cucumber cut into chunks, tossed in white wine vinegar, olive oil and freshly ground black pepper).