Nigel Barden served up a chilli beef hash using a recipe by Arun Kapil on Radio 2 Drivetime with Simon Mayo.

Nigel says: “The beauty of this dish is that you can use any leftover meat you like or leave out meat all together and make it vegetarian.”

The: ingredients are: 400g waxy potatoes, such as Charlotte, 75g unsalted butter, 1 onion, diced, 2 tsp cumin seeds, 2 tsp Kashmiri chilli flakes (or whatever you’ve got), ½ tsp sea salt, 500g cooked beef brisket, diced and torn, or a mix of leftover cuts, 100g fresh mushrooms (porcini, chanterelles or wood blewits work well), roughly chopped, 100ml good quality chicken stock, A little sunflower oil, 4 eggs and 1 handful curly parsley leaves, finely chopped.