Peel and cut the potatoes into chunks. Put the potatoes into a large saucepan of cold water. Bring to the boil and then simmer until the potatoes are soft enough for mashing.

Place the fish fillets in a poaching pan with cold water. Bring to the boil and then simmer until the fillets are soft enough to be flaked.

Drain the potatoes, return them to the saucepan and mash them then season with salt and pepper.

Drain the fish, flake the chunks slightly with a fork and then add to the saucepan with the mashed potatoes.

Add the Worcester sauce and the chopped spring onions and stir everything well together.

Preheat oven to 220C Fan or Gas 7.

When the mixture is cool enough to handle, beat one egg in a small bowl and make 4 patties from the mixture.

Dip the patties into the egg, making sure they are coated all over and then into the breadcrumbs, also completely coating all over.

Spray a baking tray with the Low cal spray oil.

Place the patties onto the baking tray and cook in the oven for 15 – 20 minutes until golden brown. Then remove from the oven to cool.

Make the mustard sauce by putting all the sauce ingredients into a small saucepan and bring to the boil and then simmer and stir constantly until the sauce thickens. Then remove from the heat.

For the poached eggs, bring a medium pan of water to the boil and add 1 tbsp. white wine vinegar.

Crack the remaining eggs into cups, then gently put the eggs into the boiled water and when they begin to float they are ready.

Place the fishcakes onto plates, top with the poached eggs and then place 1 – 2 tbsp. of the mustard sauce over each one.

Serve with a mixed green salad with tomatoes and pepper.