Stoemp with leeks and spinach

Step 1: Put 2 ¼ lb potatoes in cold water with half of ¾ tsp salt, bring to the boil over a high heat and simmer for 18–20 minutes, until completely tender.

Step 2: Meanwhile melt half of 1 oz butter in a wide pan over a medium-low heat. Add 3 leeks with a pinch of salt and cook gently, stirring often, for 15 minutes until very soft and sweet but not brown.

Step 3: Add 7 oz spinach and stir for 2 minutes until it collapses. Tip into a sieve and press out the excess liquid.

Step 4: Drain the potatoes and let them steam dry for a minute. Add the rest of 1 oz butter and ½ cup whole milk and crush them roughly. Stoemp should stay a little rustic, not smooth like a purée.

Step 5: Fold in the leeks and spinach with ¼ tsp ground nutmeg, ½ tsp black pepper and the remaining salt. Keep warm over a very low heat.

Step 6: Heat 1 tbsp sunflower oil in a frying pan over a medium heat and fry 4 eggs for 3–4 minutes, until the whites are set and the edges are crisp and lacy but the yolks still wobble.

Step 7: Serve the stoemp in mounds with an egg on top, so the yolk runs into the mash.