Smoked haddock, coddled egg, new potatoes and spring onion

1 Cook the eggs in boiling water for precisely six minutes, then run under cold water to cool.

2 Peel the eggs and crush them into the potatoes with the back of a fork.

3 Drain the raisins and add them into the mix along with the spring onions, vinegar, cream, salt and pepper. Season and reserve.

4 Bring the milk and herb to a simmer in a pan.

5 Add the smoked haddock, cover and cook gently for six minutes or so, depending on the thickness of the fish.

6 Spoon the egg and potato salad on to warm plates, drain the haddock and serve it on top. Add a drizzle of oil for a lustrous sheen.