Ingredients

• 800g Maris Piper potatoes, cut into large chunks
• 4 tbsp olive oil
• 25g butter
• 2 leeks, finely sliced
• 75g kale, thick stalks finely chopped, leaves torn
• 1 sage sprig
• 3 garlic cloves, finely sliced
• Grated parmesan or vegetarian alternative, to serve (optional)

For the eggs

• 2 tbsp olive oil
• 10 sage leaves
• 4 eggs

Method

1. Tip the potatoes into a large pan of cold salted water, then bring to the boil and cook for 6-8 mins until just tender. Drain well and leave to steam-dry for 10 mins.
2. Meanwhile, heat half the oil and all the butter in a large frying pan over a medium heat and fry the leeks, kale stalks and sage sprig for 10-12 mins until softened to the point of falling apart. Stir in the garlic and cook for 3 mins more before mixing in the kale leaves. Cook for another 5 mins until the leaves have reduced in volume and turned dark green. Scrape the mixture into a bowl and set aside.
3. Heat the remaining oil in the frying pan over a high heat and tip in the boiled potatoes, stirring to coat in the oil. Fry for 15-20 mins until golden and crispy. Return the leek mixture to the pan and stir to combine. Season to taste and divide the hash between plates.
4. Meanwhile, cook the eggs. Heat the oil in a separate pan over a medium-high heat and fry the sage leaves for 1-2 mins until darkened and crispy. Remove to a plate lined with a sheet of kitchen paper to drain. Return the pan to the heat and crack in the eggs. Fry, basting occasionally in the sage oil, until crispy at the edges, about 2-3 mins. Top each plate of hash with a crispy fried egg, and scatter over the fried sage leaves. Garnish with a little grated cheese, if you like, and season with black pepper to serve.

Ingredients

• 200g freshly podded or frozen peas
• 2 mint stalks, leaves finely chopped
• 1 lemon, zested, plus a little juice
• 1 tbsp extra virgin olive oil
• 2 slices of bread (we used sourdough)
• 2 eggs (optional)
• Pinch of chilli flakes (optional)

Method

1. Put the peas in a saucepan and cover with boiling water from the kettle. Cook over a medium heat for 1 min, then drain.
2. Tip the peas into a bowl and mash with a fork. Add a pinch of salt, the mint, lemon zest, a squeeze of lemon juice and the olive oil, then mix well. Can be eaten warm or cold. Will keep chilled for a day.
3. Toast the bread and poach eggs, if you like. Pile the smashed peas onto the hot toast, put an egg on top, if using, and sprinkle over some chilli flakes if you enjoy a bit of spice.

Ingredients

• 4 medium slices sourdough bread
• 1 garlic clove, halved
• 1-2 large ripe tomatoes (120g)
• 120g-140g sardines in olive oil
• ½ red onion, finely sliced
• 8 pitted black olives, halved
• Handful of parsley, finely chopped

Method

1. Toast the bread, then rub with the cut side of the garlic clove. Grate the tomato over the bread and spread over each slice. Top with the sardines and a few tablespoons of the olive oil before scattering over the onion slices, olives and parsley.

Ingredients

• 300g baby new potatoes, halved
• ½ tbsp rapeseed oil
• 1 knob of butter
• 1 courgette, cut into small chunks
• 1 yellow pepper, cut into small chunks
• 1 red pepper, cut into small chunks
• 2 spring onions, finely sliced
• 1 garlic clove, crushed
• 1 sprig thyme, leaves picked
• 4 eggs
• Toast, to serve

Method

1. Boil the new potatoes for 8 mins, then drain.
2. Heat the oil and butter in a large non-stick frying pan, then add the courgette, peppers, potatoes and a little salt and pepper. Cook for 10 mins, stirring from time to time until everything is starting to brown. Add the spring onions, garlic and thyme and cook for 2 mins more.
3. Make four spaces in the pan and crack in the eggs. Cover with foil or a lid and cook for around 4 mins, or until the eggs are cooked (with the yolks soft for dipping into). Sprinkle with more thyme leaves and ground black pepper if you like. Serve with toast.

Ingredients

• 1-2 tbsp olive oil
• 2 onions (320g), halved and thinly sliced
• 1 orange pepper, halved, deseeded and sliced
• 1 red chilli, deseeded and sliced
• 400g can chopped tomatoes
• 2 tbsp tomato purée
• 2 tsp vegetable bouillon powder
• 1 tsp dried oregano
• 1 tsp smoked paprika, plus extra for sprinkling
• 2 x 400g cans chickpeas
• 280g pack extra-firm tofu
• 240g soya yoghurt
• 2 garlic cloves, finely grated
• 4 tbsp chopped parsley

Method

1. Heat 1 tbsp oil in a large, deep frying pan over a medium heat. Tip in the onions, cover and cook for 5 mins. Remove the lid and stir the onions – they should have softened and started to brown in places. Stir in the pepper, chilli, chopped tomatoes, tomato purée, bouillon powder, oregano, paprika and chickpeas, along with the liquid from the cans. Cover and simmer for 15-20 mins until slightly thickened.
2. Meanwhile, slice half the tofu and fry in ½ tbsp oil over a medium heat until lightly golden. Combine the yoghurt and garlic in a small bowl. Serve the tomato and chickpea mixture with the tofu, the yogurt and a scattering of parsley and extra paprika.