5 large potatoes, peeled and diced into 2.5cm/1" squares
salt and freshly ground black pepper
2 free-range eggs
2 large handfuls of fresh spinach
1 onion, finely chopped
1 carrot, halved and finely chopped
extra virgin olive oil
about 285ml/1/2 pint double cream
2 good handfuls of grated mature
Cheddar or Parmesan cheese
juice of 1 lemon
1 heaped tsp English mustard
1 large handful of flat leaf parsley, finely chopped
455g/1lb haddock or cod fillet, skin removed, pin-boned and sliced into strips
Preheat oven to 230c/450f/Gas 8
1 Put the potatoes into salted boiling water and bring back to the boil for two minutes.
2 Carefully add the eggs to the pan and cook for another eight minutes until hard boiled, by which time the potatoes should also be cooked.
3 At the same time, steam the spinach in a colander above the pan. This will only take a minute.
4 When the spinach is done, remove from the colander and gently squeeze any excess moisture away. Drain the potatoes in the colander. Remove the eggs, cool under cold water, peel and quarter them. Put to one side.
5 In a separate pan, slowly fry the onion and carrot in olive oil for about five minutes, add the double cream and bring just to the boil.
6 Remove from the heat and add the cheese, lemon juice, mustard and parsley.
7 Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce. Drain and mash the cooked potatoes - add a bit of olive oil, salt, pepper and a touch of nutmeg if you like. Spread on top of the fish.
8 Don't bother piping it to make it look pretty. Place in the oven for about 25-30 minutes until the potatoes are golden. Serve with some nice peas or greens, baked beans and tomato ketchup.