* 1.25kg new potatoes, peeled
    * 50g wild rocket, washed
    * 35g walnuts
    * 25g flaked almonds
    * 1-2 cloves garlic, crushed
    * 100ml sunflower oil
    * 2 teaspoons white wine vinegar
    * 4tsp stock powder
    * 3tsp very finely chopped rosemary
    * 8 free-range eggs
    * Salt and pepper to taste


   1st Preheat the oven to 200 º C/400 º F / Gas-6. Grease a 20 set – 25cm square baking dish.
   2nd Slice the new potatoes very thin. Divide the slices between the courts in two or three layers, sprinkling each layer with a pinch of salt, a grind pepper, 1 1/2tsp rosemary for all layers. Use a 2 teaspoon of the powder to get some shares with 250ml boiling water. Pour this over the potatoes, so that the stock is about half way the potatoes.
   3rd Use the brush a little of the oil to the top of the potatoes. Cover tightly with foil and bake in the oven for about 50 minutes, until potatoes are soft. Remove the foil and return to oven for another 5 -10 minutes at the top of some color.
   4th Meanwhile, put the rocket, walnuts, almonds, garlic, oil, vinegar and remaining stock powder and rosemary in a liquidizer and blend until you have a soft paste consistency.
   5th When the potatoes are cooked, poach the eggs in a poacher. Serve the eggs on top of each serving of potatoes and spooned the pesto on either side of each egg, or in a separate small bowl for each person.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.