A posh version of egg and chips, this one of those simple but fantastic combinations. I wouldn't be surprised if it was snapped up as the 'signature dish' of some smart restaurant - it's that good. Celebrity chefs, take note!

For each person:

1 fresh egg

110 g (4 oz) Jerusalem artichokes

flour seasoned with salt, pepper and a pinch of nutmeg

oil for frying

Wash the artichokes well and simmer for 10 - 15 minutes in boiling water with a few drops of vinegar added. Peel off the skins and slice lengthways. (Cooking times for artichokes vary so much I find it easiest to peel and slice them first, then simmer them for just 5 minutes.)

Season the flour (or breadcrumbs) and dust the artichoke slices.

Heat oil, about 1/2 cm (1/4 inch) deep, in a frying pan, and fry them until crisp and golden.

Drain on kitchen paper before arranging on a warm plate.

To poach the egg, bring a pan half-full of water to boil. Stir the water to make a whirlpool, and turn the heat down as far as possible. Break the egg into the centre of the whirlpool and leave it until the white has set. Lift it out with a slotted spoon, drain, and place it on top of the artichoke fries.