Potato Cakes & Homemade Beans

Peel and chop the potatoes into bite-sized pieces

Add them to a pot with plenty of water and a pinch of salt

Bring to the boil over a high heat and cook for 15 min or until fork-tender

Meanwhile, boil half a kettle

Peel and finely dice the red onion[s]

Peel and finely chop (or grate) the garlic

Drain and rinse the cannellini beans

Heat a large, wide-based pan (preferably non-stick) over a medium-low heat

Once hot, add a generous drizzle of olive oil, the diced onion, chopped garlic, chilli flakes (Can't handle the heat? Go easy!) and a pinch of salt

Cook for 3 min or until softened

Meanwhile, chop the chives finely

Add the chopped tomatoes, 100ml [150ml] boiled water, 1 tbsp [1 1/2 tbsp] sugar, the apple cider vinegar, then crumble in the vegetable stock cube[s], stir and bring to the boil over a high heat

Reduce the heat to medium-low, cook for 10 min, then add the drained cannellini beans

Keep on a low heat until serving

Meanwhile, once cooked, drain and run the potatoes under cold water until cool enough to handle

Return to the pot and mash until smooth

Add half of the chopped chives (save the rest for later!), 2 tbsp [4 tbsp] olive oil, season generously and mix

Add 5 tbsp [10 tbsp] flour to the mash and combine into a dough

Place the dough onto a floured surface and bring it together into a ball with your hands

Divide the dough into 6 [12] pieces and shape each into a small ball

Flatten each ball slightly and sprinkle with a little extra flour – these are your potato cakes

Heat a large, wide-based non-stick pan with 2 tbsp [4 tbsp] olive oil and a knob of butter over a medium-high heat

Once hot, add the potato cakes and fry on each side for 4 min, or until coloured

Transfer onto kitchen paper and season with salt and pepper

Crack the eggs into the same pan, and cook over a medium-low heat until done to your liking (we recommend 4 min)