Lilly Higgins: Turnip hash with Parmesan and radish

Preheat the oven to 200°C.

Wash and peel the turnips. Cut them into bitesize cubes. Bring a medium-sized pot of water to the boil. Add the turnip cubes and simmer for 60 seconds. Drain over the sink and shake dry. Place the turnip cubes on a tray and toss with 2tbsp of olive oil to coat.

Roast for 10 minutes. Add the finely chopped spring onion, Parmesan and a good squeeze of lemon juice. Season generously with salt and pepper. Stir with a spoon so everything is mixed well and coating the turnip. Roast for a final 3-5 minutes while you cook the eggs.

Place a frying pan over a medium heat with 1 tbsp of olive oil or butter. Gently slip the eggs into the pan one at a time. Reduce the heat to low. Leave the eggs to cook slowly until the whites are completely set. This dish is nicest when the yolks are still soft. Season with some salt.

Divide the turnip between four plates. Scatter with the thinly sliced raw radish and some finely sliced spring onion greens or chives. Top with an egg and serve immediately.