Daniel Clifford cook a tasty smoked haddock with mustard butter sauce and Iberico ham on Food and Drink with Tom Kerridge.

Daniel says: “Smoked haddock is accompanied by a buttery mustard sauce, wilted spinach and salty Iberico ham. Perfect to impress your friends at a dinner party.

The ingredients are:

For the potatoes: 200g floury potatoes (preferably Mayan Gold), peeled and sliced thickly and 50g butter.

For the haddock: 2 large fillets smoked haddock, pin-boned and cut into 125g chunks, 100ml whole milk, or enough to cover the haddock fillets, 2 bay leaves, 3 sprigs thyme and 3 garlic cloves, sliced.

For the grain mustard butter sauce: 100g unsalted butter, 2 garlic cloves, thinly sliced, 1 shallot, cut length ways, 100ml white wine vinegar, 200ml white wine, 3 tbsp double cream, 1 tbsp wholegrain mustard, pinch chopped tarragon, preferably fresh and 2 tbsp chopped chives.

For the poached eggs and spinach: 2 free-range eggs, 2 tbsp white wine vinegar, large pinch of salt, 200g spinach, washed, 50g unsalted butter, 1 garlic clove, peeled, left whole and Iberico ham, to serve.