Smoked haddock and spinach hotpot

 Week 11 of kitchen renovations... dinners have not been exciting, and have been aesthetically challenged in the main (scampi and oven chips is hardly inspiring!) ... but I am managing a win with most Friday dinners.  Paul's excellent fish helps big style.

The chickens have decided it's spring, and have been laying despite the recent snow - so the classic combination of smoked haddock and poached egg led to this.

Red onion

Olive oil

Potatoes

White wine stock pot

Water

Grainy mustard

Garlic

Green beans

Spinach

Smoked haddock

Eggs

1.  Sautee chopped red onion in olive oil, add crushed garlic.

2.  When a bit soft add slices of peeled potatoes, ad a handful of chopped green beans.

3.  Pour on stock made with a white wine stock pot and a spoonful of wholegrain mustard.

4.  Put the lid on a stew until the potatoes are nearly soft.

5.  Add a couple of big handfuls of baby spinach and the fish.  Lid back on a steam until fish is nearly done - about 10 minutes.

6.  Break in eggs, put the lid back on and steam for another 5 minutes.

7.  Serve, scoff ... a triumph.