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 your fish is not fully covered by the milk! Simmer gently for 8-10 mins uncovered on medium-low heat. In the meantime, roughly chop the baby spinach and use scissors to roughly chop the chives into ½cm pieces.

Once your potatoes are cooked, drain them. Heat a splash of olive oil in the same pot on medium heat and throw your potatoes back in, together with a pinch 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 your potatoes look crushed. Remove from the heat and cover to keep warm.

Heat a separate frying pan on medium-high heat and add a glug of oil and a pinch of salt and pepper. Throw in your spinach and stir for 30 seconds or until wilted. Remove from the heat and cover.

Your 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 your pan and turn the heat up to high. Simmer for 2-3 mins uncovered, stirring occasionally. Meanwhile, cut the lemon into wedges. Now add the butter to your crème fraîche mix and whisk everything together, then return your fish to the pan. Pop your chives into the pan as well, together with a few grinds of black pepper, and allow your creamy chivey fish to bubble for 30 seconds.