Bubble & Squeak Rosti

Place all the vegetables on a large chopping board and use a knife to chop them up you want everything no bigger than 1cm.

Crack two of the eggs into a large bowl, add the flour, thyme and plenty of seasoning, then add the chopped vegetables and mix well. Add enough milk to loosen the mixture it should have a soft dropping consistency.

Heat a little oil in a large non-stick frying pan, add a heaped spoonful of the mixture to the pan, then two more and cook for 2-3minutes per side until golden brown.

Repeat with the remaining mixture to make a total of about 12. Keep warm in a low heated oven.

Bring a wide pan of salted water to the boil - the water should be 6cm deep. Once simmering, turn the heat down then crack four eggs into the water. Leave to gently poach for 4 minutes or until the white is set and the yolk is still runny.

Remove the poached eggs from the water with a slotted spoon, and drain on some kitchen paper. Divide the rosti between four plates top, piling them up, top with an egg and serve hot with grilled tomatoes if liked.

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