This is a super dish I made quickly when an unexpected guest turned up who was obviously hungry. It’s actually a very good way of using up those vegetables stored in the bottom of the fridge that have been stored a little too long. I have listed the vegetables I used that night, but obviously others can be added if you have them to hand.

You will need: Two free-range eggs Half a large potato Half a large carrot One large mushroom or several small ones Two sprigs of purple sprouting Half an onion Oil to fry Salt and freshly ground black peppercorns to season Method: Slice the potato, carrot, mushrooms and onion into thin strips.

Cut away any stem from he purple sprouting so that only the floret remains.

Add enough oil to cover the bottom of small frying pan and toss in all the vegetables except the mushrooms.

Season the vegetables and fry over hot heat until the vegetable strips begin to soften, stirring often as you go.

Stir in the mushrooms and allow them to cook for a moment, then make a well in the centre and break two eggs into the dish.

Place a lid on to the pan and allow to simmer until the eggs are cooked.