Poached smoked haddock and chive sauce

Serves 6 3 fillets of smoked haddock 3 large potatoes 2 slices of black pudding 150g-250g plain flour 9 quails eggs 25g chives 175g butter 50ml double cream 150ml batter mix Soda water

Potato scones

Peel and quarter potatoes and boil until soft. Drain and mash with 125g butter and double cream and then leave to cool. Add approximately 150-175g of flour and work it together until it forms a dough. Roll out and cut to desired shape and size and then lightly fry until golden brown.

Quails eggs

Place eggs into a pot of boiling water and allow them to boil for exactly two minutes and five seconds. Remove and cool the eggs in ice cold water, before finally peeling them, ready to serve.

Black pudding bon bons

Combine batter mix and soda water to form a light batter before rolling the black pudding into small balls. Roll the balls in flour, dip them into the batter and fry for two to three minutes.

Chive sauce

Melt 50g of the butter in a pan and add in 50g of flour. Stir to make a roux. Slowly add milk until desired consistency achieved, throw in the chives and blend until smooth. Season accordingly.

Smoked haddock

Trim fillets to remove any bones and cut into bite-sized pieces. Place under the grill to cook for two minutes on each side. Garnish the dish with chives.