James Martin served up his granddad Smith’s poached smoked haddock with spinach, poached egg and mustard sauce on James Martin’s Saturday Morning.

The ingredients are: 2 x 200g smoked haddock, 500ml milk, 1 bay leaf, 25g butter, 15g plain flour, 1 tablespoon grainy mustard, 1 teaspoon English mustard, 100g spinach, 15g butter, 2 eggs, salt and pepper.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.