1

Put the potatoes in a large pan, cover with cold water and bring to the boil. Cook for 12-14 minutes. Drain well and return to the pan. Stir over a low heat for 1 minute to remove any excess moisture. Turn o the heat and crush the potatoes. Leave to cool for 10 minutes and then mash until smooth. Add the flour, nutmeg and mustard and mash again.

2

Line a board with cling film. Shape the potato mixture into a ball and gently press into an 18-20cm circle on the cling film. Cut into 8 triangles. Heat a large nonstick frying pan over a medium heat and mist with cooking spray. Slide the farls into the pan and cook for 3-4 minutes, or until golden. Using a spatula and a plate or a board, flip the farls and cook them on the other side for a further 3-4 minutes.

3

Meanwhile, preheat the grill to high and grill the tomatoes for 5 minutes. Bring a large, deep frying pan of water to the boil and crack the eggs into it. Leave for 2-3 minutes to poach at a gentle simmer. Drain and trim any straggly bits from the eggs.

4

Serve the farls topped with the grilled tomatoes and a poached egg, and garnished with the parsley.