Preparation time: 5 minutes
Cooking time: 5 minutes

One quantity homemade or fresh shop bought watercress soup
4 x 150g pieces naturally dyed smoked haddock, skinned
450ml full fat milk
2 tbsp chopped chives

In a shallow pan, poach the haddock in the milk for 4-5 minutes or until cooked. Take out and flake into warmed bowls. Ladle the soup around the fish, sprinkle over the chives and serve immediately.

To make a more substantial dish, boil 450g new potatoes until tender, cool and slice then place under the haddock before assembling.