Smoked pollack with poached egg

Cut the fish fillets in half and put them in a pan. Add the bay leaves and peppercorns, then pour on enough milk just to cover the fish. Put the lid on and bring to a simmer, then remove the pan from the heat. This should be enough to cook the fish through. If it isn't quite cooked - i.e. if it doesn't break easily into flakes - turn it over, cover again and leave in the hot milk (off the heat) for a couple of minutes. Remove the fish from the milk and keep warm.

Meanwhile, put the spinach in a large pan with a little salt and pepper and a glug of olive oil. Set the pan over a medium-high heat and sweat the spinach briefly in its own juices until completely collapsed. Drain off any excess liquid.

Bring a small pan of water to the boil for poaching the eggs. Add the cider vinegar. Stir the water with a spoon to create a whirlpool. Crack the eggs into the whirlpool (or break them on to saucers first, then tip them in), turn the heat down to minimum and cook for 3-4 minutes, until the whites are set. Remove the eggs carefully with a slotted spoon and drain on kitchen paper.

Put the fish fillets on warm plates and pile the hot, wilted spinach alongside. Top with a poached egg. Take to the table and let your guest - fractious wife or otherwise - break the egg so the golden yolk spills out.