Instructions: Boil the potatoes in unsalted water until soft then mash them with about a tablespoon of cream and the same of olive oil.

Next remove and discard all bones and skin from the cod and poach the flesh in water for about 5 minutes.

Heat 3 tbsp oil and butter in pan and add the cod plus the roasted garlic slipped from its skins.

Pour in the milk and remaining cream then mash together to make a coarse paste.

Add pepper (but no salt).

Continue to cook for about 3 minutes then stir in the mashed potato.

The mixture should be fairly sloppy so add extra milk if it looks too dry.

When the mash is ready to serve lightly salt the leeks and steam for about 2 minutes.

Boil the eggs for about 3 1/2 minutes. Meanwhile whisk together the vinegar with the remaining oil the parsley and capers and season.

Peel the eggs then toss the hot leeks in the vinaigrette.

Divide the saltcod mash between four shallow bowls make a well in each and add two eggs and three leeks to each bowl.

This is comfort food of Portuguese origin. Its a pillowy blend of potato and fish with runny breakfast eggs. The vinegared leeks perk it all up. If you want to go more upmarket halve the potato quantity and make up the mash with an equal amount of boiled celeriac. Its wonderful. And very good (minus eggs and leeks) piled onto garlic and rosemaryrubbed toast. Sainsburys does a salted cod (not a true salt cod) that comes in sliced strips and needs soaking for only three hours. I found it whiffier than the real thing but its a good substitute if youre short of time.

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