Smoked haddock with flageolets in a creamy mustard sauce (or Nigel Slater does WTSIM)

Remove the skin from the smoked haddock and place the fish in a lightly buttered baking dish.

Pour over the milk, then add enough water almost to cover the fish. Tuck in a couple of bay leaves and grind over some black pepper.

Bake at 200C for about fifteen to twenty minutes or until you can pull one of the large, fat flakes of flesh out with ease.

Drain and discard the milk.Rinse and re-butter the baking dish, making sure you remove any bits of skin from the milk left behind. Rinse the beans in a sieve under running water, then empty them into a mixing bowl.

Pour in the cream and a couple of tablespoons of milk, then chop the parsley and add it together with the mustard, a grinding of black pepper and a little salt. Go easy on the salt as the smoked fish is already pretty salty.Spoon the beans into the dish and lay the fish on top, spooning some of the creamy beans over the top to keep it moist. Turn the oven down to 180C and bake for about forty minutes, until the cream is bubbling and the sauce has thickened around the beans.Nigel serves his his with steamed spinach, and I admit that it is a lovely combination, but steamed green beans as pictured above work just as well.This post is my entry for this months Waiter, Theres Something in My event where the theme was pulses, hosted by ME! I am slowly working my way through all your entries and hope to have the round-up posted later this week.More deliciousness for you!Pan-fried salmon on kale, sweet potato and pomegranate

Leek and smoked haddock chowder

Smoked salmon pat moulds

Baked rolled gurnard with a mustard cream sauce