• Cook potatoes in boiling salted water, for about 15-20 minutes. Drain, place in a large bowl and mash. Stir in the drained tuna, thawed (or drained) sweetcorn, mayo and parsley. Using your hands, shape into 4 patties.
• Dip each patty into the beaten egg and then roll in the breadcrumbs. Place the fishcakes on a chopping board and chill for 30 minutes.
• At this point, cook the rice following the instructions on the packed.
• Heat 2 tablespoon of oil in a non-stick frying pan and fry the cakes for 3 minutes on each side. Keep warm in the oven.
• Poach an egg in boiling water with a tablespoon of vinegar in it. It should take 3-4 minutes. See tips in the notes.

To Make Hollandaise Sauce:

• Place a large heatproof bowl over a pan with simmering water, making sure the bottom of the bowl doesn't touch the water. Place egg yolks in a heatproof mixing bowl. Using a whisk, beat the egg yolks, then add in the vinegar. Keep whisking, and gradually, in a slow stream, add melted butter, continuously whisking. Once all the butter is incorporated, you should have a silky smooth, thick sauce. Take it off the pan with simmering water, add lemon juice and season with salt and pepper.

To Serve:

• Place a pastry ring in the middle of the plate and spoon the rice into it pressing down gently. Lift the ring off. Then place a golden brown Tuna Fishcake on top, following by a soft poached egg. Spoon the Hollandaise sauce all over and sprinkle some spring onion on top!