John's 'Wheely Big' Brunch Stacks

BBC News

07-04-2025

Scroll to find the recipe for the dishes Chef John Gregory Smith made for Gethin and Helen after they completed their 24 hour "Wheely Big" challenge in aid of Comic Relief!
John says: "I wanted to rustle up some well-deserved comfort food for our skating heroes. I decided to cook Cajun-spiced sweet potato fritters, topped with with a dollop of harissa soured cream and a poached egg, followed by Gethin & Helens' proteins of choice. Garnish as desired, but I recommend a good wedge of lemon, chopped parsley and some sliced red chillies for an extra fresh kick of flavour!"Ingredients (Serves 2)For the Sweet Potato Fritters:2 sweet potatoes, peeled and grated – (around 350g total)1 onion, grated2 tbsp plain flour1 egg, whisked2 tsp Cajun seasoning2 tbsp olive oilSalt and pepperFor the Poached Eggs:4 free range eggs1 tbsp white wine vinegarFor the Soured Cream:300g soured cream2 tsp rose harissa (optional)Method:To make the fritters, grate the sweet potatoes and onion, and then pop them into a clean tea towel and squeeze out all the moisture over a bowl.Tip the squeezed and grated ingredients into a mixing bowl. Add plain flour, a whisked egg, Cajun seasoning, and a good pinch of salt and pepper. Mix well and divide into four portions.Heat some of the olive oil in a small non-stick frying pan over a medium heat. Take one portion of the sweet potato mixture and shape it into a round shape, about ½ cm thick.Pop into the pan and fry for 3-4 minutes each side until golden and crispy. Repeat with the rest and keep warm by wrapping in kitchen foil.Meanwhile, add the white wine vinegar to a saucepan of boiling water.Crack your egg one at a time into a fine mesh strainer over a bowl, and then carefully place into a small ramekin.Gently add the egg into the boiling water and poach for 3-4 minutes or until just set. Remove with a slotted spoon and drain well.While the eggs cook, mix soured cream with the rose harissa and a pinch of salt.To serve, pop two fritters onto each serving plate and add a dollop of the harissa soured cream.Top with two poached eggs and serve immediately with your choice of bacon, smoked salmon, avocado... whatever you fancy!Top tips:Squeezing the grated onion and sweet potatoes will ensure your fritters turn crisp and golden after pan-frying.You can find fine mesh strainers in most high-street supermarkets for a reasonable price; using one for poached eggs will ensure you get a neat and 'cheffy' end-product!Using a splash of white wine vinegar helps keep the egg in shape - but don't worry, you won't be able to taste any vinegar.If you don't fancy rose harissa, you could try adding freshly chopped dill or parsley to your soured cream.