Chef Rick Stein serves up a tasty looking breakfast bhaji on Saturday Kitchen.

Rick says: “This is not the traditional fritter, but a more healthy mix of vegetables fried in spices – equally good as a side dish as it is a breakfast treat.”

The ingredients for the garam masala: 1 tbsp black peppercorns, 2 tbsp cumin seeds, 2 tbsp coriander seeds, 2 tbsp cardamom seeds (from 30-40 green pods), 4 tsp whole cloves, 7cm piece of cinnamon stick and 1 whole nutmeg.

For the Indian bread: 250g chapati flour (or half wholemeal, half plain white flour), plus extra for dusting
½ tsp salt, 2 tbsp melted ghee, butter or vegetable oil, plus extra for glazing, 120-150ml warm water.

For the breakfast bhaji: 250g potatoes, peeled and cut into 1.5 cm cubes, 250g carrots, cut into 2cm x 1cm batons, 50ml vegetable oil, 2 tsp black mustard seeds, 1 medium red onion, finely chopped, 1 tsp Kashmiri chilli powder, ½ tsp turmeric, 2 tomatoes, ½ tsp salt, 1 tsp garam masala (from above) and 4-6 free-range eggs, fried, to serve.