Categories: October

Ingredients

• 750g undyed smoked haddock
• 10 large organic eggs
• 1 thick slice crusty bread, torn into small pieces
• 1 tbsp olive oil
• pinch dried chilli flakes
• large bunch fresh chives, snipped with scissors
• 150g Taleggio or Port Salut cheese, diced

Directions

1. Place haddock in a large sauté pan, cutting it up if necessary so it fits in a single layer. Pour over a kettle of boiling water and simmer gently on the hob for 5 minutes. Meanwhile, beat the eggs with 100ml cold water in a large bowl and season with salt and freshly ground black pepper. Stir in the bread and set aside.

2. Remove the fish from the pan with a slotted spoon. Flake into large pieces (discard the bones and skin).

3. At the lowest setting, heat the oil in a 23cm ovenproof frying pan. Gently stir the fish, chilli and chives into the egg and pour into the pan. Cook gently for 15 minutes, then scatter with cheese. Meanwhile, preheat the grill to medium-low. Put the pan under the grill for 5-10 minutes until golden brown.

4. Serve in slices with the potato and pepper salad and a simple green salad, if you like.

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