1. Place the butter in a frying pan, melt and add the kippers fry for a few mins on each side until skin is crispy and the kippers are hot all the way through.

2. Meanwhile, crack an egg into a pan of boiling water, leave to poach for about 5 minutes so white is cooked but yolk still runny.

3. When the kippers are done remove from the pan and place the pan on a medium heat, chuck in the spinach with the cumin, cook the spinach for about 30 seconds until wilted.