This is a remarkably quick and easy alternative to a traditional fish pie. Offering deliciously moreish flavours of smoky haddock, fresh kale, creamy butterbeans and molten cheese, it’s a definite crowdpleaser. 



  • Preheat the oven to 180°C. 

    To start, peel and thinly slice the garlic. 

    Pour the cream into a saucepan, add the garlic, sprigs of thyme and pepper. Bring the mixture to the boil, taking care to swiftly remove from the heat once it comes to a boil. Season the cream with a pinch of sea salt and let it sit for 10 minutes. 

    Remove the skin from the smoked haddock, then cut it into chunks. Slice the kale, stalks and all. Open the beans and drain away the liquid. 

    In a casserole dish, place the smoked haddock, kale and butter beans, then pour over the fragrant cream. Grate the Lincolnshire Poacher and scatter it over the surface. 

    Bake for 25-30 minutes until bubbling and lightly coloured on top. 

    Serve alongside some crusty, buttered bread. 

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