Place the courgette and sweet potato in a muslin cloth and squeeze out all of the excess water. Place in a large enough bowl and add the egg, flour and a good pinch of salt and pepper. At this point bring a pan of water to a good simmer for the eggs later on.

Heat a non-stick frying pan over a medium heat and add a little olive oil. Place an eighth of the mixture into the pan in a small bundle and as it starts to fry press down gently until about a cm thick. Repeat three more times and cook for about four minutes either side or until golden brown. Repeat for the other four and keep warm. Keep the pan to the side.

In a deep-frying pan place the haddock fillets and cover with the milk, stock and add the bay leaf and thyme. Add a pinch of salt and pepper then bring to boil and reduce to a simmer for about four to five minutes. Remove the fish and keep warm and keep the poaching liquid.

In a medium sauce pan melt the butter and add the flour and cook for thirty seconds. Add the poaching liquid and stir until smooth and cook for a further minute while stirring. Add the cheese, stir until melted, check the seasoning and remove from the heat and keep warm.

In the same frying pan the rosti’s were cooked in melt the butter over a medium heat and then sauté the mushrooms and onions until just cooked and add the spinach, garlic and chilli flakes. Allow the spinach to wilt, season and keep warm.

In the simmering water add the vinegar and crack the eggs in one at a time and cook for three minutes, remove and place on a plate with kitchen roll to absorb a little of the water. Repeat with the remaining eggs.

On warmed plates place a rosti in the middle, top with the sauté spinach, the poached haddock, poached egg and spoon over some of the cheese sauce.