Root veg & lentil fritters with poached eggs, chilli butter & garlic yogurt

Mix the carrot, parsnips and onion in a large bowl. Mix in the lentils, 1 beaten egg, 1 tsp paprika, the flour and ½ the dill, then season.

Heat 1 tbsp oil in a large frying pan, then add 6 heaped tbsp of the mixture. Flatten and fry for about 3 minutes on each side, until golden and cooked through. Repeat with the remaining 1 tbsp oil and the mixture, then keep warm in a low oven.

Fill a wok or saucepan 2/3 of the way with water and bring to a boil. Lower the heat and break in the eggs. Simmer for 3-4 minutes, until the whites are opaque. Lift the eggs out onto a plate lined with kitchen paper.

Meanwhile, as the eggs poach, melt the butter in the fritter pan and add the chilli flakes and remaining paprika. Heat gently for a minute or so until foaming, then set aside. In a small bowl, mix the yogurt with the garlic and most of the reserved dill. Season. Serve 3 fritters per person, topped with an egg, some garlic yogurt, the smoky, spicy butter spooned over, and the remaining dill.