Nigel Barden served up tasty Turkish Eggs with yoghurt, chorizo butter and mint dish on Radio 2 Drivetime with Simon Mayo.

The ingredients are: 1 x 80g chorizo sausage, skin removed, diced (Nigel used a spicy version), 50g butter, 100g Greek yoghurt, 2 tbsps white wine vinegar, 4 eggs, 4–5 fresh mint leaves, finely sliced, to garnish, sea salt flakes and freshly ground black pepper.