Allegra Mcevedy served up a tasty smoked haddock Monte Carlo on Steph’s Packed Lunch.

The ingredients for the mash and poached egg are: 700g potatoes, peeled and cut into large chunks, 100ml whole milk, 35g unsalted butter, 2 medium eggs, White wine vinegar (for the water) and Handful flat leaf parsley, chopped.

For the smoked haddock monte carlo traybake: 300g undyed smoked haddock (undyed, 2 pieces approx. 150g each), 300ml whole milk, 1 shallot, peeled and chopped, 3 bay leaves, Few branches thyme, 1 clove garlic, peeled and finely sliced, 2 slices beef tomato, Salt & pepper, Pinch dried Oregano, 100g button mushrooms, halved, 100g frozen peas, 50g crème fraiche and 1tsp wholegrain mustard.

To serve: 2tbsp parsley, chopped.

See recipes by Allegra in her book titled: Economy Gastronomy: Eat well for less available from Amazon now.