These are too good to save for brunch! Serve them with a little salad for a simple and filling meal for two. Preheat the oven to 170C/150C Fan/Gas 3½. Heat the milk in a frying pan until simmering.

Mustard and spice add zing to this milk-poached haddock. Each serving provides 300kcal, 20g protein, 27g carbohydrate (of which 14g sugars), 11.5g fat (of which 7g saturates), 5g fibre and 0.5g salt.

In his recipe for poached haddock and poached egg with mustard sauce, James revealed the three key ingredients he always uses when poaching eggs. He emphasised that the technique is as crucial as ...

It's perfect for breakfast or lunch – or, even better, a weekend brunch – with its mix of rice, spice and haddock, topped off with a poached egg. First off, make the sauce. Peel the onions, ginger and ...