Last winter I discovered this recipe on the BBC website, minor adjustments were made for the supplies we had. It has since become a firm favourite and is a recipe I now use for left over roast ham or pork.

Ingredients

Serves 2, generously

• small knob of butter
• 2 tsp rapeseed oil
• 1 small onion, sliced
• 1 clove garlic, crushed
• sprigs of thyme
• a small celeriac 350/400grams, halved, thinly sliced and roughly chopped
• 3 or 4 leaves of spring greens or kale
• 150grams cooked ham/pork chopped into bite sized chunks
• 1 tablespoon wholegrain mustard
• 2 large eggs
• 25grams low fat cheddar cut into cubes about 1cm
• I also add in any left over roast veg chopped up

Method

• Heat the butter and oil in a big frying pan and sauté the onion gently until golden.
• Add the garlic and thyme and cook for about 30 seconds.
• Add the celeriac and some salt and pepper and stir to cover the celeriac in the buttery onions.
• Add a splash of water and cover with a lid and cook for 10 to 12 minutes until the celeriac is softened.

• Add the greens and ham/pork and stir though. Increase the heat to wilt the greens and crisp up the ham/pork a touch.
• Make two wells in the celeric. Dot around the mustard and place the cheese around the pan.
• Break the two eggs and put one into each well. Add a splash more water then cover the pan and cook for 2 to 3 minutes until the egg white is cooked through but the yolk still runny.

Enjoy.