Bring to the boil, then simmer for 10 mins until just tender.

When ready, lift the potatoes out, then add the fish, skin-side down.

Cover the pan and poach the fish gently for 5 mins until just flaking in the middle of the fillet.

Drain and set aside.

2)Heat the oil in a non-stick frying pan and fry the onion for 5 mins.

Shave the kernels from the corn cobs using a sharp knife, then add to the onion and cook for 2 mins.


3)Add the potatoes to the pan, turn up the heat and cook for 5 mins until turning golden here and there.

Scrape the bottom of the pan if the potatoes start to stick – any crispy bits are lovely.

Add the mustard, cumin and lemon zest, stir for about 1 min more, then season and add lemon juice from half the wedges.

Flake in the fish, fold in the parsley, then cover and keep warm.


4)Poach the eggs in water boiled with the splash of vinegar and a pinch of salt. When just cooked with a runny yolk, serve on top of the hash, in bowls, with the rest of the lemon wedges to squeeze over and the chutney on the side.