Turnip and sweet potato fritters with poached eggs and basil oil

1. Peel and coarsely grate the turnips and sweet potato. Put in the centre of a clean tea towel, fold over and press out as much liquid as possible. Put into a bowl; add the cheese, flour, 1½ tbsp oil and 1 beaten egg. Season and bring together with clean hands.

2. Put ½ tbsp oil and 10g butter in a large non-stick frying pan over a medium heat. Take 3 tbsp veg mixture in your hands and compact into a ball, then gently flatten. Repeat with the remaining mixture to make 12 fritters in total. Cook in batches, for 4-5 minutes each side, until golden, adding more oil and butter as necessary. Use 2 spoons to gently push the fritters together after flipping. Keep warm on a baking tray in a low-temperature oven.

3. Meanwhile, put the basil in a bowl and combine with 70ml oil and garlic; season. Bring a large pan of salted water to a boil, then reduce the heat to a gentle simmer. Gently crack the eggs into the water and poach for 3-4 minutes, depending on how you like your yolks. Use a slotted spoon to lift out of the water onto a plate lined with kitchen paper. Serve the fritters with the eggs on top and the basil oil drizzled over.