Peel and finely chop the onion. Peel and grate (or crush) the garlic. Place a deep sided frying pan on a medium heat for a min then pour in 1 tbsp oil. Add the onion and cook for 6 mins with a pinch of salt till softened and lightly coloured.

While the onion is cooking, drain and rinse the butter beans. Fill and boil the kettle.

After 6 mins, add the garlic to the onion and fry for 1 min, stirring. Pour in the tin of chopped tomatoes and drop in the rosemary sprigs and Kalamata olives. Add the drained butter beans and pour in xxml hot water from the kettle. Pop a lid on the pan and simmer for 20 mins till the sauce has thickened slightly. Stir once or twice, adding a splash of water if the sauce is looking too dry.

While the sauce is simmering, finely shred the kale leaves, discarding any really thick or dry stems.

When the sauce has cooked for 20 mins, stir the kale through. Then place in the haddock fillets and pop the lid back on the pan. Simmer for 5-7 mins till the fish is cooked through. Check by gently pressing th thickest part of a fillet with the back of a fork. It should flake easily and look opaque. Cook a little longer if you need to.

Taste the sauce and add some salt or pepper if you think it needs it. Lift out the rosemary sprigs. Serve the haddock with the kale and tomatoey beans.