Serves 4–6

My twins love these sweet potato cakes as a speedy supper and I often just serve them with some nice steamed green vegetables, but with crispy bacon, smashed avocado and poached eggs it becomes a brunch-inspired dish that makes a fantastic midweek meal.

Prep 20 MINS

Cook 30 MINS


  • 150g (5oz) plain flour
  • 6–8 large eggs
  • 100ml (3½fl oz) buttermilk
  • 400g (14oz) sweet potatoes, peeled and grated
  • 1 bunch of spring onions, finely chopped
  • 1 fresh red chilli, deseeded and finely chopped
  • 200g (7oz) feta cheese, crumbled rapeseed oil, for frying
  • 225g (8oz) dry-cure streaky bacon rashers
  • 2 ripe avocados
  • sea salt and freshly ground black pepper


Sieve the flour into a large bowl, break in two of the eggs and add the buttermilk. Slowly whisk together to combine. Add the grated sweet potatoes, spring onions, chilli and 75g (3oz) of the feta. Season with plenty of pepper and a small pinch of salt, as the feta is already quite salty. Using a spatula, mix until well combined. Pour about 1cm (¼in) of oil into a large non-stick frying pan and place over a medium heat. Working in batches, place four separate heaped spoonfuls of the sweet potato mixture into the pan and gently flatten down each one with the back of the spatula. Fry the sweet potato cakes for 3–4 minutes on each side, until golden brown. Keep warm in a low oven. Meanwhile, grill the bacon on the grill pan under a medium-high heat for 3–4 minutes, turning once. Bring a large pan of water to the boil and poach the remaining eggs for 2–3 minutes, until the whites are firm but the yolks are still soft. Cut the avocados in half and scoop the flesh in a bowl. Roughly smash with a fork and season with salt and pepper. Arrange the sweet potato cakes on plates and top with the bacon, smashed avocado and poached eggs, then scatter over the rest of the feta to serve.

Shakshuka (Middle Eastern Baked Eggs)

Serves 4–6

This Tunisian-inspired recipe of baked eggs on a bed of spiced peppers and tomatoes is a great dish for when there's nothing much in the fridge. Choose the final embellishments depending on what you have.

Prep 20 MINS

Cook 1 HR


  • 1 × 290g (10¼oz) jar of roasted peppers in olive oil
  • 1 large onion, thinly sliced
  • 4 garlic cloves, crushed
  • 2 tsp sweet paprika
  • ½ tsp cumin seeds
  • ½–1 tsp cayenne pepper (to taste)
  • 2 × 400g (14oz) tins of whole cherry tomatoes
  • 1 tbsp lemon juice
  • 2 tsp caster sugar
  • 4–8 eggs (depending on how hungry you are)
  • sea salt and freshly ground black pepper
  • fresh coriander leaves (optional)
  • crumbled feta cheese
  • sizzling chorizo sausage
  • Greek yoghurt (optional)


chargrilled sourdough bread

Drain the olive oil from the peppers into a sauté pan over a medium heat. Dice the peppers and set aside until needed. Add the onion to the hot oil and sauté for about 5 minutes, until it has just started to pick up some colour. Stir in the garlic and spices and cook for another few minutes. Pour in the tomatoes and roughly mash. Stir in the reserved peppers along with the lemon juice and sugar and bring to the boil, then turn down the heat and simmer for 30 minutes. Season with salt and pepper.

Make four to eight holes in the pepper mix using the back of a wooden spoon just large enough to fit the eggs, then crack one egg into each hole. Season them lightly, turn the heat down as low as possible, cover the pan and cook for 8–10 minutes, until the eggs are just set. Scatter over the coriander (if using), feta and chorizo and serve straight to the table with plenty of chargrilled sourdough bread to mop up all the delicious juices. If serving with Greek yoghurt, put a separate bowl on the table so that everyone can help themselves.