Cut the new potatoes in half and place them into a pan of cold, salted water. Bring to the boil and cook until tender. About 12-15 minutes. Slice the spring onions and set aside.

Pour the milk into a wide-based pan or high-sided frying pan. Add the bay leaf and if you have them, a pinch of whole black peppercorns. Pop in the smoked haddock fillets and turn on the heat. Once the milk has come to a simmer, turn the heat down low and leave the fish to poach gently for a further 2 minutes before turning off the heat.

Remove the now-cooked fish from the pan (carefully as it will be flakey) and pour away 2/3rds of the milk. You can also discard the peppercorns and the bay leaf. Bring the milk back to a simmer. Add the creme fraiche along with the wholegrain mustard and a squeeze of lemon juice. Season with black pepper and keep warm.

If you are feeling fancy (and have the time) this dish is so delicious if served with a poached egg. To do this, boil a deep pan of water (or use a kettle for speed). Crack each egg (one per person) into ramekins. Once the water is boiling, use a whisk, to create a vortex in the water before gently pouring the cracked eggs into the centre of the vortex. You should be able to poach 2-4 eggs at a time. Cook for 3 - 3 1/2 minutes in gently simmering water before removing from the water using a slotted spoon and placing onto absorbent kitchen paper.

Once the potatoes are tender, drain them well. Add the butter, sliced spring onions and lemon zest. Season with salt and pepper before crushing with the back of a fork or a potato masher. You are looking for a rough, chunky texture. Keep warm.

Divide the crushed potatoes between the plates, top with the cooked fish, a poached egg (if using) and a generous spoonful of the creme fraiche and mustard sauce.

Serve with wilted spinach or peas on the side, if you like.