Uptown Egg & Chips

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skins on) into chunky chips

Add the chips to a baking tray with 1-2 tbsp olive oil, then season with salt and pepper and oven roast for 30 min or until crisp

Meanwhile, peel and finely chop (or grate) the garlic

Chop the parsley finely (reserving a few leaves for garnish)

Cube approx. 30g [60g] butter and add to a mixing bowl with the garlic, parsley, salt and pepper

Mix and mash the butter thoroughly with a fork – this is your garlic butter

Remove and discard the stalks from the portobello mushrooms

Divide the garlic butter between the mushrooms inside the caps

Place the mushrooms on a separate baking tray and set aside

Chop the cherry tomatoes in half

Peel and finely dice the shallot[s]

Add the cherry tomatoes and chopped shallot to a sheet of tin foil

Drizzle with the white wine vinegar, 1 tbsp [2 tbsp] olive oil, 1 tsp [2 tsp] sugar and season with salt and pepper

Scrunch the foil into a sealed package (see photo) and add to the baking tray with the mushrooms

Put it in the oven for 15 min until the mushrooms are tender and the cherry tomatoes have softened slightly

Remove the tomato package from the oven (leaving the mushrooms in for a further 10 min)

Transfer the cherry tomatoes to a small pan

Heat gently over a medium-high heat until they break down into a warm relish (and most of the liquid has absorbed)

Heat a pan large enough to fit 4 [8] eggs with 1 tbsp [2 tbsp] olive oil (you will need a lid)

Crack the eggs into a bowl (one at a time) but do not beat

Once hot, add the eggs in one go

Add a lid and cook over a medium-low heat for 3 min or until the whites are cooked but the yolks are still runny