Fill your kettle and boil it. Peel the potatoes, roughly chop them and pop them in a pan. Pour in enough hot water from the kettle to cover them, then add a pinch of salt and pop a lid on the pan. Simmer for 15 mins till the potatoes are soft when a skewer is inserted.

Meanwhile, trim the roots and any dry tips off the spring onions, then roughly chop them. Pop them in a small pan and pour in 100ml of the milk. Put on a medium heat and warm for 2-3 mins till just starting to bubble. Take the pan off the heat and leave to infuse.

Trim any dry ends off the kale and slice the leaves off the woody cores, then finely chop the leaves. Finely chop the chives.

Heat your grill to high. Line a baking tray with foil and place the smoked haddock fillets on the tray. Rub 1 tsp oil into each fillet. Season with a pinch of pepper. When the potatoes have 5 mins left to go, slide the smoked haddock under the grill and cook for 6-8 mins till opaque and the flesh flakes easily when pressed with a fork.

When the potatoes have cooked for 15 mins, add the kale and simmer for 2 more mins, then drain the potatoes and kale. Shake dry in the colander and tip the veg back into the pan. Add the warm milk and spring onions, most of the chives (save a pinch for garnishing), and the butter. Mash together till smooth and creamy.

Taste the mash and add a pinch of salt or pepper if you think it needs it. Divide the champ between a couple of warm plates. Top with the smoked haddock and garnish with the chopped chives to serve.