Peel and finely chop the onion. Scrub the carrots and finely chop them (no need to peel them unless you prefer to). Trim and chop the celery to match. Warm a deep frying pan on a medium heat for 1 min, then add ½ tbsp olive oil and the veg. Fry for 8 mins till softened, stirring regularly.

While the veg cook, fill and boil the kettle. Trim the fennel bulb, then halve it lengthwise and slice as thinly as possible. Peel and grate or crush the garlic. Finely grate the zest from the lemon and cut it into 4 wedges. Pour 500ml hot water from the kettle into a heatproof jug then crumble in the stock cube and stir to dissolve.

After 8 mins, add the fennel, garlic and 1 tsp Italian herb blend to the pan of veg. Cook for 3 mins, stirring every now and then, and adding a splash of stock if the pan seems a bit dry. Drain and rinse the butter beans.

Add the lemon zest to the pan and pour in the stock. Add the butter beans. Squeeze in the juice from half the lemon. Bring the pan to the boil, then turn the heat down low. Cover with a lid and simmer for 10 mins.

Carefully lower the smoked haddock fillets into the simmering broth. Cover and continue to cook for 8-10 mins till the fish is cooked through. It should be opaque and flake easily if pressed with the back of a fork.

Taste the broth and add some salt, or pepper, or more Italian herb blend if you think it needs it. Serve the smoked haddock with the braised beans and wedges of lemon for squeezing.