Brunch seems to be the new normal at the moment in lockdown, and I’m loving it! Slow days are something I’ve dreamed of.

I had these delicious tasty potatoes on my first trip to New York, some 25 years ago. All the delis and cafes served them with whatever eggs you desire. They are a win-win potato dish. I asked the guys what was in them and have made them ever since.

So, the recipe is just what I worked out from what I was tasting, and as with most things I put up, you can add whatever you wish, either to the dish or on the side, such as bacon, roasted tomatoes or chorizo, to name but a few.

Recipe for 2 people

• 500g floury potatoes peeled washed and diced into 1cm cubes

• 25g butter

• A little cooking oil

• 1 onion finely chopped

• Red pepper diced

• 1 clove of garlic minced

• 1 heaped desert spoons of smoked paprika

• Salt and pepper.

• A few sprigs of parsley.

Method

Set the oven to 180 degrees C or gas 4

Peel, wash and dice the potatoes into 1cm cubes

1. Dice the onion and pepper.

2. on a medium heat in a roasting dish or frying pan (one you can use in the oven — mine is a low, thick bottomed 25cm x 6cm pan) add a little oil and fry the onion until golden-brown. Keep them moving with a wooden spoon or spatula.

3. Add the butter, minced garlic and potatoes and continue to fry on a medium heat until the potatoes start to go slightly translucent and pick up colour. Again, keep them moving. You want them to colour all over.

4. Turn the heat down low and add the peppers and the smoked paprika. You may need to add a little more butter. If they are catching you could turn the heat down very low and add a little water. It depends on how ‘floury’ the potatoes are. Keep them moving and ensure all the potatoes are coated in the lovely red paprika.

5. Season with salt and pepper, and put in the oven on a middle shelf for a further 15 to 20 minutes.

6. Test one to check they are cooked through properly.

7. Add a little parsley for colour before serving. Not essential.

While they are roasting you will have plenty of time to make any eggs or accompaniment you wish.

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Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.

Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.

Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.