Ingredients

• 500g/1lb 2oz Jersey Royal potatoes
• scrubbed and halved
• 4 tbsp vegetable oil
• 400g/14oz baby spinach
• salt
• 50g/1¾oz unsalted butter
• ½ onion
• finely chopped
• 250ml/9fl oz milk
• 150ml/5fl oz double cream
• 200g/7oz summer herbs
• such as chervil
• curly parsley or chives
• roughly chopped
• salt
• 2 free-range eggs
• at room temperature
• 1 free-range egg
• beaten
• 150g/5½oz plain flour
• 150g/5½oz panko breadcrumbs
• 2 tbsp vegetable oil
• 2 cod fillets
• skin on and pin-boned
• 50g/1¾oz butter
• salt and freshly ground black pepper
• 6 nasturtium flowers
• to garnsh (optional)
• 6 garlic flowers
• to garnish
• (optional)

Directions

• For the roast potatoes and spinach
• preheat the oven to 190C/170C Fan/Gas 5. Bring a large saucepan of salted water to the boil. Add the potatoes and par-boil for 10 minutes. Drain the potatoes then place in a roasting tin. Drizzle with the oil
• season with salt and roast in the oven for about 25–30 minutes
• or until crisp and golden.
• Transfer the potatoes to a large bowl and stir in the spinach. The spinach should wilt with the heat
• but if not then transfer to a saucepan over a very low heat with the lid on and stir until wilted.
• For the summer herb velouté
• melt the butter in a heavy-based pan. Sweat the onion for about 10 minutes
• or until it is translucent. Add the milk and cream and bring to the boil. Add the herbs and bring back to the boil. Remove from the heat.
• Blend in a food processor until completely smooth. Pass through a fine sieve and season with salt to taste. Set aside (this sauce can be made ahead and stored in fridge for a day).
• For the crispy eggs
• bring a small saucepan of water to a rolling boil. Gently place 4 eggs into the boiling water. Cook for exactly 4 minutes. Remove from the water and immediately refresh in iced water. Peel the eggs.
• Preheat a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Whisk the remaining egg in a small bowl. Season the flour with salt and pepper. Place the whisked egg
• flour and breadcrumbs in separate shallow dishes. Dip the cooked eggs in the flour
• then the egg and then the breadcrumbs. Deep-fry for 2 minutes until golden brown. Cut each egg in half.
• For the pan-fried cod
• heat the oil in a frying pan. Fry the cod
• skin-side down
• for a few minutes
• or until the skin is golden. Turn the fish over and fry on the other side
• until cooked through. Season with salt and pepper.
• Serve the cod with the herb sauce poured over the top
• the potatoes and spinach on the side and the crispy egg halves on top. Garnish witht the flowers
• if using.