Smoked haddock with cheesy mustard sauce

1. Preheat the oven to 190°C, gas mark 5. Melt 25g butter in a pan over a low-medium heat. When it starts to foam, add the flour and cayenne pepper, and cook, stirring constantly, for 1 minute to make a smooth roux. Gradually add the milk, stirring constantly, until smooth. Bring the sauce to the boil, reduce heat to a simmer and cook gently for 3 minutes until smooth.

2. Remove from the heat, add both mustards, the chives and Worcestershire sauce. Add 75g of the Gruyère, stir until melted and smooth. Set aside.

3. Melt the remaining 25g butter in another pan. Add the greens, season, cover and cook over a low-medium heat until just wilted. Divide the greens between 4 ovenproof dishes and top with the fish pieces. Spoon the sauce over and scatter with the breadcrumbs and remaining cheese.

4. Bake for 20 minutes until golden and the fish is cooked through. Meanwhile, bring a pan of salted water to a gentle simmer. Add the vinegar. Break each egg carefully into the water to poach for about 2 minutes. Serve on top of the haddock.