Instructions: 1 Cook the potatoes in a pan of boiling salted water for 15 minutes, until tender and drain.

2 Heat 2 tbsp olive oil in a frying pan, add the eel fillets and cook for a few minutes on each side until heated through.

3 Place the spinach in a bowl, season, drizzle over 1 tbsp olive oil and a dash of balsamic vinegar and toss together.

4 Pile the spinach onto a plate, arrange the potatoes around the edge and top with some of the sauted eel.

5 Thinly slice the chilli and quarter the leek. Place the sugar in a pan with the white wine vinegar and half the chilli, bring to the boil and simmer rapidly until thickened and syrupy.

6 Cool slightly and place in a mini food processor and blitz until smooth.

Cut the remaining leek into 5cm lengths and par-boil for three minutes in a pan of boiling water, and drain well.

7 Heat 1 tbsp olive oil in a griddle pan, add the leeks and cook for a few minutes on each side, or until browned and tender.

8 Heat 1 tbsp olive oil in a frying pan, add the sliced leek and remaining chilli and soften for a few minutes.

9 Add a dash of balsamic vinegar and a dash of sherry and pour in the syrup. Pile the chargrilled leeks onto a plate with the remaining sauted eels and drizzle over some chilli dressing.

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