Healthy Egg and Chips

METHOD

1. Preheat the oven to 200°C/Gas mark 6.

2. Wash but don't peel your potatoes, and slice into chips of around 1cm width and 1cm depth.

3. Place the chips onto the baking tray and lightly spray with the rapeseed oil. Use your hands to coat each chip in oil. They should be glistening, but not drowning, in oil! Set aside.

For the Tomatoes

1. Slice the very top off the whole garlic bulb to expose the tops of the cloves and place in the centre of a roasting tray.

2. Wash the tomatoes and cut into halves.

3. Put the oil and dried herbs into a large bowl.

4. Add the tomato halves and stir until well coated with the oil and flavourings. Then put into the roasting tin and sprinkle with black pepper, celery salt and sugar.

5. Place in the oven, along with the tray of chips for 40–50 minutes, or until the tomatoes are golden on top and nicely caramelized and the chips are also nicely golden.

6. Serve alongside an egg your choice!

Yes you heard it right there is such a thing as healthy egg and chips! The chips are simply oven baked potato wedges so chuck your deep fat fryer away you don’t need it!

What you will need