Instructions: In a saucepan gently simmer the haddock in the milk with 1 tbsp of the butter for 5 minutes.

Remove from the milk and leave to cool. Flake the fish removing any bones and skin.

Discard the milk.

Put the remaining butter with the spring onions and the cream in a small saucepan over a gentle heat and soften the onion for about I minute.

Add the mixture to the cooked potato and mash together.

Add the parsley nutmeg and seasoning and mash again.

Mix in the flaked fish taste and adjust the seasoning then firm up in the fridge for at least half an hour.

Mould the fish and potato mixture into 12 small balls (or 8 large ones) and flatten into patty shapes.

Dust liberally with flour.

Shallowfry the cakes in batches for about 3 minutes on each side.

Dont move them about as they have a tendency to break up if prodded too early. Keep the cooked ones warm in a moderate oven.

Meanwhile poach the eggs.

Either use an egg poacher or do it the restaurant way: add the vinegar to a small pan of water

This is just what you want on a lazy Sunday slumped in front of the television.

Serves 4 (12 small cakes)

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