John Whaite served up a tasty big brunch with instant sweet potato cakes, black pudding and fried egg on Steph’s Packed Lunch.

The ingredients for the potato cakes: 60g instant potato, 120g plain flour, plus extra for dusting, 2 spring onions, finely chopped, ½ tsp fine salt, ½ tsp white pepper, 240ml whole milk, 1 large free-range egg, 30g unsalted butter and 1tsp flavourless oil.

To serve: 4 slices black pudding, fried or grilled, 4 large eggs, cooked to preference and Sriracha sauce (or whatever you prefer).

See recipes by John in his book titled:A Flash in the Pan: Simple, speedy stovetop recipes available from Amazon now.