Catch of the day: Not Reggae Reggae Scrambled Egg

This looks worryingly like scrambled egg and asparagus. But it ISN'T. What looks like scrambled egg is, in fact, mashed sweet potato. It didn't look like scrambled egg in real life - you'll have to just take our word for that. It's a trick of the light.

It is, in fact, Reggae Reggae Cod n' Mash. Ready for a recipe? Good. Here goes...

What you'll need:

2 x cod fillets (make it from sustainable sources, eh?)
1 x large sweet potato
Bunch of asparagus
1 x teaspoon of grainy mustard
Salt and pepper
2 x teaspoons of Reggae Reggae Sauce

Line an oven dish with twice as much tin foil as you think you need, and splash it with olive oil. Position the cod fillets on the foil skin side up, rub in the oil, then flip over so they're skin side down. Mix the mustard and RRS and brush onto the fish. Season with salt and freshly-ground pepper. Close the foil over the top to create a 'parcel' containing the fish. Place in an oven at 200 degrees for 15 minutes.

Peel and cut up the new potato, then place into a pan of cold water with a little salt. Bring to the boil on the hob and simmer until the potato is nice and soft. When the potato's cooked (it'll take about 10-15 mins) take the fish out of the oven, open the foil parcel and return to the oven for the fish to brown. This will only take 5 minutes.

Drain the potato and mash with butter and a little olive oil and salt. Steam or microwave (or boil) the asparagus until tender.

Serve the mash, asparagus and fish with a little butter and lemon juice, with Reggae Reggae Sauce for dippage. Try to take a photo so it doesn't look like scrambled egg.

Verdict: Brain food. Pimp'd. 7/10