An adaptation of a dish from the Glynn Purnell Masterclass 2012. With Glynn joining us, Nathan decided on a Purnell inspired dish, using flavour combinations Glynn used on the BBC’s Great British Menu one year. Nathan cured and smoked his own pollock for the evening, but we’ve used smoked haddock here for those of you without a smoker at home!


4 150g fillets of haddock
200g baby leaf spinach

For the quail egg coated in cornflakes

4 quails eggs
100g cornflakes
50g plain flour
1 egg for egg wash

For the curry sauce

2 large egg yolks
10ml white wine vinegar
1 tspn english mustard
300ml rapeseed oil
2 tbsp curry powder
100ml basic fish stock


​First make a curry oil – whisk all of the curry powder into the oil and leave to infuse for 2 hours or overnight. Place some muslin or even a j-cloth on a sieve over a jug and pass the oil slowly. You should be left with a deep yellow coloured oil with none of the powder remaining.

To make the curry sauce

First make a curry mayonnaise. Whisk the egg yolks with the mustard and vinegar in a bowl, then slowly add the curry oil, whisking the whole time. Make sure the oil is cool otherwise the mayonnaise well split. Once the oil is fully incorporated, season to taste. To complete the sauce warm the fish stock and whisk in to the mayonnaise until you have the consistency of single cream. Pour the sauce in to a sauce pan and keep on the side until required later.

For the quails egg coated in cornflakes

Cook 4 quails eggs for 2 minutes in boiling water, then place in to some cold water to cool slightly. While still warm gently peel away the shell, and allow to dry on some kitchen paper. You may want to cook 6 eggs here just in case you break a couple. Make the cornflake coating by blitzing the cornflakes in to a coarse powder. Roll the eggs first in some seasoned flour, then the egg wash followed by the cornflake powder. The egg should be completed coated with the cornflakes.

To cook the haddock

Place on an oiled tray and cook for around 4-5 minutes, or until the fish is just hot in the centre.

To cook the egg

Heat up some rapeseed oil or sunflower oil in a saucepan until around 140ᵒC. Make sure the oil does not fill up more than half way, or you will risk it spilling over when cooking the eggs. When hot, place the eggs in the oil with a metal spoon and deep fry until golden brown and crispy all the way round. Remove from the oil and drain on some kitchen towel. Season the eggs with salt.

To finish the dish

Gently heat up the curry sauce while stirring, making sure not to boil it, as you will end up with scrambled egg. When hot, remove from the heat, check the seasoning and pour around 50ml of the sauce into 4 individual bowls. Place each piece of fish on top of the sauce, wilt the spinach in a pan and season with salt and pepper. Place the spinach next to the fish followed by the crispy quails egg coated in cornflakes. You can always save a little of the curry oil to drizzle round the fish once plated.