Set your oven to its lowest temperature. Fill a large pan with water, add a pinch of salt, cover and bring to the boil. Scrub the potatoes (no need to peel) and chop them into equal-sized chunks. When the water is boiling, add the potatoes and simmer for 10-15 mins till they’re just soft.

Meanwhile, rinse the chestnut and portobello mushrooms. Slice the larger mushrooms. Trim the roots and top 3cm off the leek, then halve it and rinse out any grit. Finely slice the leek. Roughly chop the chervil, leaves and stalks. Peel and grate or crush the garlic.

Warm 1 tbsp olive oil in a deep frying pan or wok on a medium heat. Add the mushrooms, season with salt and pepper and fry for 8-10 mins, stirring often, till they’re golden.

Meanwhile, whisk 1 tbsp aged balsamic vinegar with ½ tbsp olive oil and some salt and pepper. Separate the lettuce leaves, tear into bite-size pieces and toss them with the dressing. Set aside.

Tip the mushrooms out of the pan into a bowl and pop them in the oven to keep warm. Add 1 tbsp oil to the pan. Add the leek and fry for 2-3 mins on a medium heat. Stir in the garlic and a pinch of chilli flakes (they’re very spicy, so use as much or as little as you prefer). Drain the potatoes and add them to the pan. Crush slightly with a masher.

Fry the smashed potatoes for 10-15 mins till they have plenty of coloured edges, stirring often while they fry. When the potatoes are golden, stir in most of the chervil.

Taste the potatoes and adjust the seasoning if needed. Divide the hash between 2 warm plates and top with the mushrooms. Pop the plates in the oven to keep warm. Wipe the hash pan with kitchen paper and add another ½ tbsp oil. Turn the heat down to medium-low.

Crack the eggs into the frying pan. Cover and fry for 2-3 mins till the yolks are set to your liking. Top the plates of mushroom hash with 2 fried eggs each. Garnish with the remaining chervil and a few chilli flakes to serve.