Tom Brown served up tasty Smoked Haddock Mash, Wild Mushrooms and Egg Yolk on Sunday Brunch.

The ingredients are For the mash: 200g smoked haddock (skin on and de-boned – ideally from secret smokehouse), 2 garlic cloves, 2 sprigs of thyme, 1 star anise, 300ml whole milk, 4 large Maris piper potatoes and 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 and 2 large free range rich yolk eggs.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.