Kipper bubble & squeak

Serves 4

2 kipper fillets

700g cooked potatoes, chopped into wedges

3 tbsp olive oil

1 tbsp butter

1 onion, peeled and sliced

½ tsp caster sugar

1 garlic clove, peeled and finely chopped

300g cooked Brussels sprouts, sliced

5 eggs

1 tbsp capers, chopped

1 tbsp pink peppercorns, plus extra to garnish sea salt and black pepper

4 lemon wedges, to serve

Bring a large pan of water to the boil, then add the kippers and turn the heat down to a simmer. Cover with a lid and simmer for 4-5 mins until the kippers are cooked through. Drain, then transfer the fillets to a plate and keep warm.

Season the potato wedges with salt and pepper, and heat 1 tbsp of the oil in a large frying pan. Fry the potatoes, turning once, for 4 mins, then add the butter, onion and sugar. Continue to fry, stirring the onions occasionally, for 2 mins, then add the garlic and fry for a further 1 min. Stir in the Brussels sprouts and fry for 2 more mins, then crack 1 egg into the pan and stir. Mix in the capers and pink peppercorns, and cook for 1 min.

In the meantime, pour the remaining oil into a frying pan and place over a high heat. Fry the remaining 4 eggs to the desired consistency. Separate the poached kippers into pieces with a fork, removing any obvious bones. Divide the potato mixture between four plates and top with the kipper pieces and fried eggs. Garnish with pink peppercorns and a lemon wedge each.