- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4x 175g pieces of smoked haddock fillet, with the skin on
A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…
- 350g piece of chorizo sausage, cut into thin slices
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 small garlic clove, finely chopped
- 1 tsp wholegrain mustard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 4 tbsp sherry vinegar, plus a splash
- 16 new potatoes, cooked
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 140g bag watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
Heat 1 tablespoon of oil in a non-stick frying pan. Add the haddock fillets, skin side up, and cook over a medium heat for 3-4 minutes until you are able to flake the flesh with a fork. Remove the fish from the pan and allow to cool.
Heat the remaining oil in the pan and fry the chorizo for a few minutes until sizzling and crispy. Remove with a slotted spoon, turn down the heat and fry the garlic for 2 minutes. Take the pan off the heat, stir in the mustard and 4 tablespoons sherry vinegar. Season.
Slice the potatoes into a large bowl and add the chorizo. Flake the haddock away from its skin into the bowl and pour in the dressing from the pan.
Bring a large pan of water to simmering point and add a splash of vinegar. Crack in the eggs and poach for 31⁄2 minutes. Meanwhile, mix the watercress into the salad and divide between 4 plates.
To serve, remove the poached eggs from the water with a slotted spoon, drain on kitchen paper and then put one egg on top of each serving of salad.