First, slice a leek into rings and soak in cold water for half an hour, to remove any soil trapped between the layers.
Gently poach undied smoked haddock fillets in a mixture of half milk and half vegetable stock together with a few pepper corns
and a couple of bay leaves, for 6 – 8 minutes, until it just starts to flake. Remove and set aside, keeping the poaching liquid.
Melt a knob of butter in a saucepan and gently fry the drained leeks for a minute or two, then add scraped and halved new potatoes
together with some halved green beans and a ½ tsp cumin seeds. Fry together for another couple of minutes, then add enough
of the poaching liquid to just cover everything and simmer for 20 minutes, until the potatoes are cooked. Flake the fish into chunks,
removing any bones and stir into the veg, heat together for a couple of minutes and serve in bowls, garnished with flat-leaf parsley.