wholemeal bread to serve
1 Preheat the oven to 180°C/350°F/GM4.
2 Wash the spinach thoroughly. Shake the water off and place in a large saucepan over a medium heat. Put the lid on the saucepan and cook until the spinach wilts. Drain in a colander and allow to cool.
3 Mix together the cream, milk and grain mustard and put to one side.
4 When the spinach is cool enough to handle, squeeze out as much water as possible using the back of a large metal spoon. Roughly chop the spinach and divide between the four 250ml/9fl oz ramekins.
5 Now divide the uncooked haddock between the ramekins, feeling for as many bones as possible and tweezering them out, and pour the cream mixture over the top. Season with pepper but not salt as the haddock will be salty enough already.
6 Bake for 20–25 minutes until the cream is really bubbling.
7 Remove from the oven and sprinkle with parsley. Squeeze the lemon over the top and serve immediately with wholemeal bread.
Serves: 4
Prep time: 20 minutes
Cooking time: 20–25 minutes
This is a perfect Saturday morning breakfast for all the family and an excellent alternative to traditional bacon and eggs. It’s also really easy to make.
8 slices good quality thick-sliced white bread
200g/7oz Gruyère cheese, finely grated
12 slices smoked ham
50g/2oz butter, very soft
3 tbsp olive oil
3 tbsp sunflower oil
4 eggs
1 Preheat the grill to high (240°C/475°F).
2 Place 4 slices of bread on a baking tray and sprinkle with half the grated Gruyère.
3 Arrange 3 slices of ham on top then sprinkle over the remaining cheese. Cover with another slice of bread and push down firmly. Butter the top of each sandwich very thinly and put to one side for a moment while you prepare the eggs.
4 Heat the oils in a frying pan until very hot. Carefully crack the eggs into the oil and turn the heat down a little.
5 As soon as the eggs are in the pan, put the sandwiches under the grill. I always set the oven timer for 1 minute as it is easy to forget about them while you are concentrating on the eggs.
6 After 1–2 minutes the sandwiches will be a beautiful golden colour. Carefully flip them over, butter the other side and return them under the grill. Again, set the oven timer for a minute.
7 Returning to the eggs: carefully tip the frying pan to one side and, using a metal tablespoon, ladle the hot oil over the egg yolks. This will ensure that the eggs are runny in the centre but cooked on the top.
8 After 1–2 minutes the sandwiches will be golden on the other side. Remove from the grill and serve immediately with a fried egg on top of each.
Serves: 4
Prep time: 15 minutes
Cooking time: 10 minutes
smoked salmon, cream cheese and scrambled egg bagels
Everyone has their own way of making scrambled eggs. Mine isn’t perfect but it certainly goes down well in my house. If you’re feeling virtuous and have lots of time on your hands you can also make your own bagels (see page 24).
4 bagels (bought or homemade)
soft cheese (I use Philadelphia), to spread
4 slices good smoked salmon
1 lemon, cut into wedges
black pepper
FOR THE SCRAMBLED EGGS
6 eggs
good pinch of Maldon sea salt
good grinding of black pepper
60ml/2fl oz milk (and a splash of cream for indulgence…)
knob of butter
1 Slice the bagels and put them in the toaster, ready to toast.
2 Crack all the eggs into a large mixing bowl, add the salt and pepper and the milk, and whisk together thoroughly.
3 In a large non-stick saucepan, melt the butter over a moderate heat. Add the egg mixture and stir continuously, stirring in any bits that catch on the side or at the bottom of the pan.
4 Pop the bagels down in the toaster to toast lightly. Remove and set aside.
5 Meanwhile, keep stirring the eggs for approximately 10 minutes until the mixture forms lumps and becomes scrambled. Remove from the heat slightly before it is ready and allow to stand for a minute or two. This stops it from overcooking which can happen very suddenly – you don’t want dry scrambled eggs!
6 Spread each bagel half with soft cheese – be generous!
7 On 4 of the bagel halves place a slice of smoked salmon, squeeze over some lemon juice then top with scrambled egg and another good grinding of black pepper. Sandwich together with the other bagel halves and serve immediately.
Serves: 4
Prep time: 10 minutes
Cooking time: 10 minutes
I nearly always buy fresh bagels as it involves far less effort, but if you’re an early riser and fancy an adventure in the kitchen you can of course make your own. I’ve done it a few times – it’s fun but time-consuming.
3 tbsp dry yeast
2 tbsp caster sugar
125ml/4½fl oz warm water (plus 1 tsp to add later)
250ml/9fl oz warm milk
450g/1lb plain flour, sieved
3 tsp salt