Method:

For the mustard cream; heat the cream until boiling, then boil for 3 minutes to reduce.  Add the mustards, lemon juice and sea salt and black pepper. The sauce will thicken. Season to taste and set aside.

To cook the Piccolo parsnip hash; place the milk in a saucepan with the onion and bay leaf and bring to just below boiling point, then remove from the heat and leave to infuse for 15 minutes. Return the pan back to the heat and add the smoked haddock fillet. Bring to a simmer and cook for 6-8 minutes. Remove the fish and set aside, strain the cooking liquid and reserve. Place the cooking milk back in a clean pan, add a sprig of thyme and add the potatoes and cook them until just tender, about 10 minutes drain well and discard the milk.

Flake the fish, discarding any bones or skin. Heat the oil and butter in a large frying pan and then add the potatoes and fry until slightly brown then add the Piccolo, leeks and ham and fry for a further 4 minutes or until the leeks and Piccolo are cooked and slightly coloured. Remove from the heat and stir in the horseradish and chopped parsley season with sea salt and black pepper.

Serve on plates with a poached egg on top and drizzle on the mustard cream.

Tip: To poach the eggs fill a deep pan with water and bring to a gentle rolling boil add some salt and 1 tbsp vinegar to every litre of water. Crack a very fresh egg into a coffee cup and stir the water and slide the egg in to the centre of the pan after 2-3 minutes of cooking. Lift the eggs out with a slotted spoon and lower them into iced water. To warm the cooked eggs place them into boiling water for 30 seconds.

 Per serving (based on serves 4)

826kcal
37.7g protein
62.4g fat
33.5g saturates
30.1g carbs
6.3g sugar
4.8g fibre
3.9g salt