Linguine with Smoked Haddock, Tomatoes and Spinach (serves 4)

300 gr dried linguine or spaghetti
650 gr smoked haddock fillet
1 (300ml) pot half-fat crème fraîche
250 gr cherry tomatoes, halved
zest of a large lemon
3 tbsp small capers, rinsed
1 (200 gr) bag young-leaf spinach

Heat a large pan of salted boiling water and cook the pasta according to the pack instructions.  Meanwhile, place the haddock in a deep-sided frying pan over the crème fraîche.  Turn the haddock in the crème fraîche a couple of times, then gently bring the crème fraîche to simmering point.  Cover and simmer for 5-6 minutes or until the haddock is just cooked through.

Transfer the haddock to a plate with a fish slice, then remove the skin and break the fish into large chunks.  When the pasta is cooked, drain it, reserving 4-5 tbsp of the cooking water.

return the pasta to its pan.  Add the crème fraîche, strained through a sieve, the reserved cooking water, tomatoes, lemon zest, capers and spinach.  Toss together over a low heat until the spinach has begun to wilt.  Add the flaked fish, season with freshly ground black pepper and heat for a minute or so before piling into warm bowls.