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<p>1. Preheat the oven to 230&deg;C/450&deg;F/gas 8.<br />
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2. Put the potatoes into salted boiling water and bring back to the boil for 2 minutes.<br />
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3. Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked.<br />
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4. At the same time steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away.<br />
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5. Then drain the potatoes in the colander.<br />
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6. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.<br />
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7. In a separate pan slowly fry the onion, the zest of half the lemon and carrot in a little olive oil for about 5 minutes, than add the double cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.<br />
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8. Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce.<br />
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9. The cooked potatoes should be drained and mashed - add a bit of olive oil, salt, pepper and a touch of nutmeg if you like. Spread on top of the fish. Don&#39;t bother piping it to make it look pretty - it&#39;s a homely hearty thing.<br />
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10. Place in the oven for about 25-30 minutes until the potatoes are golden.</p>
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