Ingredients

For the mash...

200g smoked haddock (skin on and deboned - ideally from secret smokehouse)

2 garlic cloves

2 sprigs of thyme

1 star anise

300ml whole milk

4 large Maris piper potatoes

100g unsalted butter

For the mushrooms...

2 large handfuls of mixed seasonal wild mushrooms- girolles, ceps, etc

1 garlic clove

1 tbsp chopped flat leaf parsley

1 tbsp chopped chervil

1tbsp chopped tarragon

1 lemon

5 tbsp extra virgin olive oil

2 large free range rich yolk eggs

Method

1. First peel and cut the potatoes into rough large chunks, cover with cold water and a pinch of salt, then put on to boil until completely cooked and soft.

2. Meanwhile, bring the milk, garlic, thyme, and star anise to a gentle boil. Remove from the heat, and drop the haddock into the milk and cover. Set aside to gently poach for 10-12 mins.

3. Once the potatoes are cooked, drain and allow to dry for a minute, and pass through a potato ricer.

4. Remove the haddock from milk and set aside, strain off the garlic, thyme and star anise and keep the milk.

5. Beat the butter into the potatoes along with the strained milk to make a soft creamy mash.

6. Flake the haddock away from its skin and gently fold into the mash. Taste and adjust seasoning with salt and pepper as needed.

7. For the mushrooms, first very finely chop the garlic, parsley, tarragon, chervil and lemon zest together and mix with the olive oil to make a gremolata.

8. Prepare and trim the mushrooms as necessary, then fry in a hot pan for 2-3 mins. Once cooked squeeze the juice of 1/4 of the lemon, transfer to a mixing bowl and dress with the gremolata.

9. To plate, spoon the mash into bowls and top with the mushrooms, leaving a small space in the middle, separate the egg yolk and carefully place in the middle.