Caramelised onion, sprout and bacon hash with chilli fried eggs

30 MINUTES | SERVES 4 | EASY | GF

bacon butter 100g lardons 200g onions 2, thinly sliced cooked brussels sprouts 350g roast parsnips 350g, cut into chunky pieces frozen peas 100g eggs 4 dried chilli flakes Ω tsp roquefort 75g, crumbled into chunky pieces

• Tip the lardons into a large cold frying pan and cook over a medium heat until the fat has rendered and the bacon’s really crisp. Use a slotted spoon to scoop out onto a plate. Reduce the heat to low and add 1/2 the butter, the onions and a large pinch of salt, and fry gently for 30 minutes until really soft. Turn up the heat, add the sprouts and parsnips, and fry for 10-15 minutes or until everything is golden and crisp.

• Tip the peas into a bowl and pour over a kettle of boiling water, leave for 1 minute then drain well and tip into a bowl. Use a fork to gently crush the peas with a pinch of salt. Stir the peas into the veg mixture with the crispy lardons and toss until heated through. Season and keep warm.

• Heat the remaining butter in a frying pan over a medium-high heat and crack in the eggs. Sprinkle with the chilli flakes and baste with the butter for 2-3 minutes until the edges are crisping and the whites have set.

• Add the roquefort to the hash and gently stir through. Divide the hash between plates, add an egg on top of each and serve.

PER SERVING 669 KCALS | FAT 50.6G SATURATES 24.6G | CARBS 24.6G | SUGARS 16.4G FIBRE 10.1G | PROTEIN 23.8G | SALT 3G