I am always looking for new ways to cook smoked haddock, other than kedgeree (which I tend to have at least once a fortnight).

This is also a good way to use beans instead of potatoes as the main carb. You can be flexible with ingredients depending on what you have in stock, substituting courgettes for broccoli or spinach and butter beans for haricot or cannellini beans.

You can use either fresh or frozen haddock.

Serves two.

Ingredients

• 2 pieces of smoked haddock
• 2 courgettes
• Tin of butter beans, drained and rinsed
• 300ml single cream
• Clove of garlic
• Bay leaf
• Handful of black peppercorns
• Handful of chopped parsley
• About 4 tablespoons of breadcrumbs
• About 2 tablespoons of grated cheese (such as cheddar or parmesan)
• Olive oil

Method

1. Pre-heat the oven to 160C.
2. Put the haddock in a shallow pan, cover with water and slowly bring to a simmer until just cooked.
3. In the meantime put the cream, garlic, black peppercorns and bay leaf in a saucepan, bring slowly to a simmer, turn off the heat and leave to stand while you cook the courgettes.
4. Heat the oil in a pan and cook the courgettes until lightly browned.
5. Put the butter beans in an oven proof dish followed by the courgettes. Mix in the parsley.
6. Drain the haddock and place on the beans and courgettes.
7. Pour the cream through a sieve over the fish, beans and courgettes. Top with the breadcrumbs and cheese.
8. Bake in the oven for 20 minutes then place under a hot grill until brown.