Creamy-Chivey Smoked Haddock

Place the haddock in a non-stick frying pan, season lightly with black pepper and add the milk. Tip: Don’t worry if the fish is not fully covered by the milk! Simmer gently for 8-10 mins uncovered on a medium-low heat. In the meantime, use scissors to roughly chop your chives into ½cm pieces. Roughly chop your spinach too.

Once the potatoes are cooked, drain them. Heat 2 tbsp of olive oil in the same pot on a medium heat and throw the potatoes back in, together with ¼ tsp of salt and a good grind of black pepper. Lightly mash the mixture with the back of a fork for about 30 seconds or until the potato looks crushed. Remove from the heat and cover to keep warm.

In a separate frying pan, wilt your spinach by popping a glug of oil, a pinch of salt and a pinch of pepper to the pan on a medium-high heat. Add in the spinach and stir for 30 seconds. Remove from the heat and cover.

The fish should now be ready (opaque but not yet flaking). Remove it from the pan using a large spatula and set aside. Add the crème fraîche to the milky pan and turn the heat up to high. Simmer for 2-3 mins uncovered, stirring occasionally. Meanwhile cut your lemon into wedges. Now add the butter to the crème fraîche mix and whisk everything together, then return the fish to the pan. Pop the chopped chives into the pan as well together with a few grinds of black pepper, and allow the mixture to bubble for 30 seconds.