Sweet potato hash, kale and poached eggs

SWEET potato is lower on the glycaemic index than white potato, so is much less likely to cause blood sugar spikes, which we want to avoid. For the perfect poached egg, you need at least 5cm water that’s just boiling. Take a coffee cup and crack an egg inside. Holding the cup close to the water’s surface, slowly let the egg roll in. Use one cup per egg.

SERVES 2

■ 2 small sweet potatoes, peeled and diced into 2cm cubes

■ 2 small red onions, peeled and cut into wedges

■ ½ tsp ground cumin

■ 1/8 tsp ground turmeric

■ ½ tsp chilli flakes

■ Organic cold-pressed rapeseed oil

■ Black pepper and sea salt

■ 1 large bunch kale

■ 1 bunch parsley, finely chopped

■ White wine vinegar

■ 4 eggs

PREHEAT the oven to 200c/180c fan/ gas 6. Place the chopped sweet potato and red onion in a bowl. Add the cumin, turmeric, chilli flakes, rapeseed oil, salt and pepper and combine. Line a baking tray with parchment paper, spread the potato mix evenly across it and roast for ten minutes, or until lightly charred and soft. Now drizzle a little rapeseed oil over the kale and add to the potatoes on the baking tray. Cook for about five minutes, then remove the tray from the oven. Place back into the bowl and use a fork to gently mash the mix together, then add most of the parsley and adjust the seasoning to taste. Bring a high-rimmed pan of water to the boil, and add 25ml white wine vinegar per litre of water. Poach the eggs in the vinegar water for three minutes. Divide the sweet potato hash between two bowls, add two poached eggs to each and garnish with the rest of the parsley.