1kg maris piper potatoes

50g butter

1 finely diced onion

A few sprigs thyme

10g smoked paprika

175g finely cubed smoked tofu

100g flour

oil to fry

4 poached eggs


500ml cream

Clove garlic

Few sprigs thyme

250g Cashel Blue


1. Cook the spuds, drain, then put back in the pan and shake to rough up a bit

2. Mash with a masher, so they’re roughly mashed but not dead smooth

3. Fry the onion in the butter for 6 minutes until nice and caramelised.

4. Add the paprika, thyme and tofu and cook 2 minutes.

5. Add to the spuds, cool

6. Mould into 150g round ‘cakes’

7. Dust with flour and fry for 3mins each side until warm and crisp

8. Sauce – bring the cream to a slow boil with the garlic. Then simmer to reduce to a thick sauce

9. Fold in the cheese until it melts (save a little for garnish)

10. Serve a cake topped with poached egg and a load of sauce