Tim Lovejoy’s Smoked Mackerel

Take the smoked mackerel out of the fridge. Place each fillet on a plate and put to one side.

Wash your spinach, place in a bowl and leave it to one side.

For the poached eggs, fill a shallow pan with water and place over a medium heat. Bring the water to a simmer.

While the water is heating up, place a medium-sized pan over a medium heat. Add a small knob of butter and then add the wet spinach. Use a spoon to pad the spinach down and mix with the melted butter.

Meanwhile, crack your eggs into the simmering water separately and cook for 2-3 minutes for a soft poached egg or longer depending on individual preferences.

Once the spinach is wilted turn off the heat and place a spoonful onto each mackerel slice.

Once cooked, remove the eggs with a slotted spoon and drain any excess water. Then place an egg on top of each mackerel and spinach portion.

Season with chilli flakes and pepper to your own taste.