Shivi Ramoutar served up a tasty Cajun Hash Benedict with Hollandaise Sauce on Saturday Kitchen.

The ingredients for the Cajun hollandaise sauce are: 4 free-range egg yolks, 5 tbsp soured cream, 4 tbsp butter, ½ lemon, juice only, plus extra to taste, 1 tsp Cajun seasoning, salt and pepper, to taste.

For the Cajun hash benedict: 2 large, sweet potatoes, unpeeled, halved, 1 large onion, 2 heaped tbsp butter, plus extra if needed, 4 heaped tbsp jalapeño peppers from a jar, drained, 3 garlic cloves, crushed, 1 heaped tbsp Cajun seasoning, 120g packet diced chorizo (or ½ dry-cured chorizo ring, skin peeled off and crumbled) and 1 large handful spinach.

See recipes by Shivi in her book titled: Cook Clever: One Chop, No Waste, All Taste available from Amazon now.