Name: Sausage, Sprout and Potato Hash with Poached Eggs
Yield: Serves 2
Ingredients: 2 tbsp sunflower oil; 2 large all-rounder potatoes (unpeeled), cut into 2cm chunks; 1 large red onion, sliced; 2 celery sticks, finely diced; 4 good-quality pork sausages (or 8 chipolatas), each cut into 6 or 8 chunks; 100–200 g Brussels sprouts, raw or cooked; leaves of 1 thyme sprig; 1 garlic clove, chopped; 2 eggs; 2 tsp wholegrain mustard; salt and black pepper

A quick brunch, lunch or dinner, this is a good way to use up leftover cooked sprouts and gives a wonderful range of texture and flavour from hardly any ingredients. If poaching eggs fills you with dread, fry them instead but leave the yolks runny. Most potatoes will do here, but the ideal is an all-rounder, such as Marfona, Orla or Triplo, that holds its shape a bit when cooked.