Cheesy potato cakes, poached eggs with mustard and parsley sauce recipe

Cut your halved leeks (1) into 3 equal-sized lengths, unroll the leek and stack the layers flat on a chopping board. Thinly slice into matchsticks.

Preheat your air fryer to 200°C and add a square of greaseproof paper to the base of the tray. Add the leeks, spray with oil, and air fry for 7-8 minutes, until golden brown and crisp. If you don’t have an air fryer, heat a tall-sided frying pan with a generous lug of neutral oil over a medium-high heat. Carefully lower the leeks into the hot oil, fry for 2 minutes until golden, then carefully remove the leeks with a slotted spoon or tongs. Pop onto a piece of kitchen paper to absorb any excess oil.

Reheat your air fryer to 200°C (or preheat your oven to 200°C/180°C fan/gas mark 6). Bake the cheddar and onion crisp bakes (2 packs) for 12 minutes, until cooked through.

Bring a medium saucepan filled with hot water to a boil with a splash of white wine vinegar (1 tbsp). Crack the eggs (4) into a cup or ramekin. Reduce the water to a simmer and stir the water with a wooden spoon to create a vortex, then gently tip in each egg, one at a time, and cook for 3-4 minutes until the whites are set.

Meanwhile, heat a saucepan over a medium heat. Add the bechamel sauce (1 jar) until bubbling. Reduce to a simmer, stir in the Dijon mustard (1 tsp) and wholegrain mustard (1 tbsp), then remove from the heat. Stir in the parsley (1 pack) and lemon juice (1).

Heat another saucepan over a medium-high heat and add the spinach (250 g) along with a splash of water. Cook for 3 minutes until wilted, then season with a pinch of nutmeg (1/4 tsp), salt and pepper.

Serve the cakes on a bed of spinach and top with the poached eggs. Pour over the parsley sauce and top with the crispy leeks.