Super quick, super tasty

Spinach mash with smoked haddock and poached egg

Serves 4, prep: 10 mins,  cook: 20 mins

750g/11b 11oz  King Edward potatoes, peeled and cut into chunks
4 x 150g/5oz fillets smoked haddock
250g pack baby leaf spinach, washed
4 medium eggs
100ml/3 ½ fl oz hot skimmed milk
2tsp butter

Preheat oven to gas mark 4/180C (170C in a fan oven) Place potatoes in a large pan of slightly boiling water. Cook for 20-25 mins till tender. Meanwhile, place fish on an oiled baking sheet and season well. Bake for 20 mins. Place spinach in a large pan with just water that clings to it, cover and cook over a high heat for 2-3 mins till just wilted. Cool slightly, squeeze out as much water as possible then chop. Poach the eggs in simmering water then remove with a slotted spoon and keep to one side. Drain potatoes, add milk and butter then mash and stir through spinach. Serve the mash topped with the fish then the egg.