This was inspired by Nigel Slater’s smoked haddock with potato and bacon recipe. This is what I did with the ingredients I had to hand:

Cut white potatoes into round half-cm thick chunks, boil and leave to cool. Once the steam has gone cover to avoid darkening by oxidation. When ready to eat, saute to brown both sides. These are best served immediately for maximum crunch (like everything involving frying!)
Skin smoked haddock and cut into into large chunks. Poach very gently in water until their internal temperature is 45C.
Make a ham and cream sauce: fry a litle minced garlic just to get rid of its harshness, then add cream, shredded ham and lots of chopped parsley.
Serve with lightly cooked veg.