Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients:

• 3 x 175g fillets of hake (similarly cod or coley), cut into large chunks
• 2 potatoes, peeled and cubed
• 1 carrot, sliced
• 1 onion, sliced
• 1 garlic clove, sliced
• 3 free-range eggs , beaten
• 2 tbsp rapeseed oil
• 3 tbsp white wine vinegar
• 100ml double or whipping cream
• 1 tsp ground turmeric
• 1 tbsp curry powder
• 1 tsp grated nutmeg
• 1 tbsp chopped fresh parsley
• Salt and freshly ground pepper

Preheat the oven to 180C / 350F. Cook the potatoes in a pot of boiling water for 4 minutes, then drop in the carrot slices for a further minute. Drain and set aside.

Heat the oil in a frying pan and fry the onion and garlic for 4-5 minutes, or until softened. Add the potato, carrot and chunks of fish.

Pour over the vinegar, then spoon the mixture into a baking dish. Beat the eggs, cream and spices together in a bowl. Add the parsley and season with salt and freshly ground black pepper.

Spoon the egg mixture over the fish mixture, and bake for 15-20 minutes or until just set.