‘Bauble’ and squeak cakes with poached eggs

SERVES FOUR READY IN 25 MINUTES, PLUS CHILLING

● Low-calorie cooking spray

● ½ leek, thinly sliced

● 350g leftover boiled floury potatoes, chopped into small chunks

● 175g leftover cooked Brussels sprouts, shredded

● 1tbsp white wine vinegar

● 4 eggs*

1 Spray a small non-stick frying pan with low-calorie cooking spray and place over a low heat. Add the leek, 1tsp water and some seasoning, then cover and cook for 3-4 minutes or until just soft.

2 Put the boiled potatoes into a large bowl and crush with the back of a fork. Mix in the sprouts and leek and season to taste. Shape the mixture into four cakes, each about 2.5cm thick, by pressing the mixture into an 8-9cm plain pastry cutter. Place them on a plate, cover and chill for 1 hour.

3 Half-fill a large deep frying pan with water and bring to a gentle simmer. The water is ready for the eggs when you can see just a few bubbles rising from the base. Add the vinegar and a good pinch of salt.

4 Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the cakes and fry for about 5 minutes on each side or until crisp and golden.

5 Meanwhile, break the eggs one at a time into a ramekin or teacup and slide them into the bubbling water. Leave them to poach for 3 minutes, then lift them out with a slotted spoon and drain briefly on kitchen paper.

6 Put the cakes on to warmed plates and top with the eggs. Sprinkle the eggs with a little seasoning and serve hot with your favourite vegetables or salad.

*Pregnant women, the elderly, babies and toddlers and the already unwell are advised not to eat raw or partially cooked eggs.