2 medium undyed smoked haddock fillets
300mls rice milk or soya milk or nut milk
1 x 410g can cannellini beans, rinsed and drained
1 tbsp rice, soya or nut milk
1 tsp marigold veg bouillon powder
1 tbsp olive oil
Poach the haddock by placing the fillets in a deep frying pan and covering them with the milk and water. Bring to the boil then simmer gently for 7-8 minutes until cooked.
Puree the beans using a blender or masher and mix with the milk, stock powder, olive oil and pepper.
Serve the fish with the beans and freshly steamed greens.