Sophie Michell served up a tasty Sri Lankan poached egg with tempered potatoes and coconut sambol on Sunday Brunch.

The ingredients are: 500g of peeled potatoes, cut into medium pieces, 1 tsp turmeric, 1 tbsp coconut oil, 4 shallots, peeled then cut in half, then shredded lengthways, 4 cloves garlic, sliced, 1 tsp mustard seeds, 1 small handful of curry leaves, 1/2 tsp chilli powder, 1 tsp curry powder, salt and pepper, 4 fresh eggs, (splash of vinegar for the water), Ingredients for the Coconut Sambol, 1 fresh coconut, 1 tsp chilli powder, 2 finely diced shallots, 1 finely diced, deseeded tomato, juice of one lime, salt and pepper.