Serves: 6
Time: 15 minutes
Photography: Elena Heatherwick
Ingredients
4 Arbroath smokies (or 600g smoked haddock)
40g unsalted butter
750g cooked new potatoes, such as Jersey, Ayrshire or Cornish
300g green beans, cooked
10–15g sea purslane
Method
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Remove the skin from the fish. Carefully lift away the smoked flesh, and remove any bones. Place the flakes of haddock in a widebottomed pan with 100ml of water and the butter. Lightly season with salt and pepper. Cover the pan and place over a gentle heat to warm through, with only the gentlest movement to keep the haddock from breaking up.
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Cut the potatoes into 6–8mm-thick slices and lay them on the fish in the pan. Add the cooked beans. Strew with the picked sea purslane leaves. Cover and simmer a further 2–3 minutes. Serve in bowls.
Read more: Cooking by Jeremy Lee
We would expect no less from head chef of Soho’s Quo Vadis, Jeremy Lee, than a book full of stories, musings, wit and delicious home cooking. It’s as entertaining as it is a handbook for the kitchen, and a modern classic that is worth having on your shelf.
— about the author
