Recipe courtesy of Hello Magazine many years ago.

Serves : 4

Ingredients – Bubble and Squeak :
6 medium potatoes, boiled and mashed
6 small shallots, blanched in boiling water until softened
1 parsnip, blanched and chopped
6 Brussels sprouts, blanched and chopped
450g (1 lb) green cabbage, blanched and chopped
Salt and pepper
Olive oil

Ingredients – Spinach :
A large bunch of spinach leaves, stalks removed
1 garlic clove, peeled and crushed

Ingredients – Cream Sauce :
2 shallots, peeled and finely chopped
15g (1/2 oz) clarified butter
150ml (1/4 pt) double cream
2 tsp Dijon mustard
2 tsp crème fraiche

Other Ingredients :
4 x 150g (5oz) pieces of monkfish tail fillet
4 poached eggs

Step One : Preheat the oven to 200oC / 400oF / Gas Mark 6. Mix together the potato, shallots, parsnip, sprouts, cabbage and seasoning with a dash of olive oil and spread out in a roasting tin. Roast for approximately 40 minutes until golden.

Step Two : Rinse the spinach and cook in a pan with the garlic and the rinsing water on the heat for a few minutes until wilted.

Step Three : For the sauce, saute the shallots in the butter until softened. Add the cream and bring to the boil. Stir in the mustard and whisk for 3 minutes before adding the crème fraiche.

Step Four : Fry the monkfish in a hot pan in a little olive oil, searing over a high heat on all sides to begin with and then lowering the heat or transferring to the oven to finish cooking.

Step Five : To serve, cut four round cakes from the bubble and speak and top with the spinach and monkfish. Place the eggs alongside and spoon around the sauce.