Chickpea & kale hash

Method

1. Gently fry the onion in a saucepan for about 8 minutes until soft. You may need to add a splash of water to the pan. Add the garlic and cook for a few minutes.
2. Meanwhile, transfer the chickpeas to a food processor and roughly blitz on the pulse setting a couple of times. Set aside in a bowl.
3. Peel the sweet potato and potato. Grate the sweet potato and add to the bowl with the chickpeas.
4. Lay a clean tea towel on a work surface. Grate the potato and roll up the tea towel to bunch around the grated potato. Rinse under cold water to remove some of the starch. Squeeze out as much excess water as possible. Open up the tea towel and season with salt and pepper.
5. Add all the remaining ingredients along with the grated potato to the chickpea mixture.
6. Heat a large non-stick frying pan and add some mixture to the pan. You can use a ladle to do this or rings if you have them.
7. Once browned on one side, flip over and brown the other side.
8. Serve with home-made baked beans, roasted portobello mushroom and a poached egg.

For the baked beans

1. Cook off the onions in a saucepan with a little oil for 6-8 mins until soft. You may need to add a splash of water to the pan if needed.
2. Add the garlic, thyme, mustard, cloves, Worcestershire sauce, sugar, vinegar, tomato paste and chopped tomatoes. Rinse out the tomato tin and add the water to the pan.
3. Cook over a medium heat for 5 minutes or until the sauce thickens. You can crush the sauce slightly with a potato masher or roughly blitz with a hand held mixer for a smoother texture.
4. Lower the heat and stir through the haricot beans. Cook for 2-3 minutes.