The ultimate mid-week winter meal: a hot and thick smoked mackerel & potato soup with rocket, parsley or any other green herb you fancy. First, get a couple of kids and a career so that you have no more than 2.71 minutes per day to cook. Then, on the way back home one day from another day of living the dream, jump off the treadmill at your handy local-metro-express store for some vac-packed smoked mackerel and a plastic salad-bag of rocket/watercress.
Next, finely dice half an onion or a shallot and fry it in butter along with large chunks of a few peeled tatties, cover with milk (throw in any cream or decent stock if you have it too) and simmer until you can crush the potatoes against the side of the pan with a spoon (about ten minutes). Do this until you reach the consistency you desire (thicker soups are better for taking the edge off corporate disillusionment) and toss in bite-sized pieces of fish to heat them through. Adjust seasoning and serve hot in bowls with a pile of greenery.
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