New potato bowl with rocket pesto, spring greens & feta fried eggs

Place the potatoes in a large pan of salted boiling water, then return to the boil and simmer for 20 minutes, or until tender. Drain and allow to steam dry for a couple of minutes.

Meanwhile, place half a garlic clove, the hazelnuts, 50g feta, the lemon zest and juice and most of the rocket into a food processor with 2 tbsp oil. Blitz until combined but retaining some texture. Season to taste, then toss with the warm cooked potatoes and divide between four serving bowls.

Chop the remaining garlic, then return the potato pan to the heat and fry the garlic in ½ tbsp oil for 1 minute. Add the greens and fry for 2 minutes more, then add 50ml water, pop the lid on, and steam for 3 minutes.

Add the remaining ½ tbsp oil to a large nonstick frying pan and crumble in the remaining feta. Crack the eggs on top and fry for 3-4 minutes, until crispy and cooked to your liking. Top the potatoes with the wilted greens, crispy feta fried eggs and the remaining rocket leaves. Crack over some black pepper, to serve.