Smoked Haddock and Cannellini Beans
This is one of my most regular standbys, and the speediest. You just heat up some smoked haddock in a frying pan/skillet with some water and aromatics, then get a couple of cans or a jar of beans, heat them up with a little oil, flake the fish through the beans and, finally, scatter over some parsley and, should you have some to hand, chives. As simple as this is, you could indeed simplify further, using just water alone to poach the smoked haddock, making sure you season well with pepper as you gently mix the dish together.
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