You will need:
x1 Slice of smoked haddock (230g)
x1 Sweet potato washed
x4-5 stalks of cavolo nero (black cabbage)
x2 garlic cloves
x1tbsp coconut /olive oil
x2 Sprigs fresh rosemary diced
Wash sweet potato
Gently slice into thin slices leaving about 1/4 at the bottom, be careful not slice all the way through!
Place on a baking tray.
Mix together your coconut or olive oil, rosemary and garlic. Brush on to the sweet potato , try make sure you get it in between the slices too.
Bake at 200c for around 50 mins. (This can be sped up by microwaving the potatoes slightly first then baking )
When the potato is starting to crisp up place your smoked haddock on to a sheet of tin foil and season with black pepper, wrap into a loose parcel and place on a baking tray. Reduce oven heat bake at 180c for around 20 minutes.
Meanwhile heat a little coconut oil or olive in a pan with some crushed garlic. Wash cavolo nero and place into the pan, gently fry for 5 mins.
Fill around 1/3 of a small pan with cold water and bring to boil.
Crack your eggs into a ramekin or small bowl and gently tip into the simmering water.
Allow to poach for around 3-4 minutes.
Sprinkle some rosemary to serve.