Time: 15 minutes
Photography: Elena Heatherwick
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
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.
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.
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