The by now traditional gathering of the ingredients. The fish I used were salmon, haddock, and for a change, smoked whiting.

The recipe – this time from Jamie Oliver’s ‘Return of the Naked Chef’

Do all the usual preparation – slice, dice, chop and so on.

Boil the potatoes along with the eggs.

Start off the onion and carrots for the sauce.

Wilt the spinach over the boiling potatoes.

Drain the cooked potatoes and let them steam dry – which gives a nicer texture when mashed.

Add the cream to start the sauce.

Add cheese, parsley and mustard to complete the sauce.

Cool down the hard boiled eggs, and remove the shells.

The sauce is now thickened and silky

Assemble the fish, eggs and spinach in the dish.

Pour over the sauce and cover with the mashed potato and stick in the oven.

When it comes out of the oven it’s all nice and brown and bubbly.

Serve (in a very slapdash fashion) with some soya beans.

Goes very nicely with an I.P.A.