Tom Brown Smoked Haddock Mash, Wild Mushrooms and Egg Yolk recipe on Sunday Brunch

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.

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