Warm potato salad with fried egg and garden chimichurri vinaigrette

Cut the potatoes chunky: into wedges, then in half; shapes can vary.

Put a little oil in the pan and add the potatoes as it just starts to heat up. Season with salt and plenty of black pepper. Do not take colour too quickly, or the starch sticks to the pan (they were not blanched first).

Cook slow and low for the first ten minutes or so, until they start to cook through and take a little colour.

For the last five to seven minutes, turn up the heat for a deep golden brown and a crispy texture.

Garden chimichurri: chop celery tops, fennel, basil and chili peppers together.

Put olive oil in a bowl, add the chopped herbs, salt, a little chili flake and red wine vinegar, and stir. Set aside.

Thinly slice romaine lettuce and Brussels sprouts.

Fry an egg in a little butter. Torch the top of the white so no raw white remains, instead of using the broiler, then take it off the heat; the yolk stays sunny side up.

Dress the potatoes with a little olive oil, salt and pepper.

Plate: thinly sliced lettuce first, shaped into a little well; a few warm potatoes; the fried egg in the middle; chimichurri to finish.