Heat the butter in a large pan over a medium heat. Add the leeks and sweat them gently for 8-10 minutes until soft and just golden.

Pour the milk over the softened leeks and bring to a gentle simmer. Nestle the fish into the milk and poach for 4–5 minutes until just cooked through. Lift out the fish carefully and set aside, keeping the poaching milk in the pan.

Add the beans and their bean stock and the veg stock to the pan. Stir gently and warm through for 5–6 minutes until the mixture thickens slightly, resembling a similar consistency to a risotto - about 5 minutes.

Stir the crème fraîche, parmesan and lemon juice through the mixture, then flake the haddock back in large pieces and fold gently to combine. Add the spinach and fold through for 1-2 minutes until wilted. Season well with plenty of cracked black pepper.

Stir through the chopped parsley and season generously with cracked black pepper and salt to taste. Serve and eat straight away, with an extra squeeze of lemon for freshness.