Baked Bacon, Egg and Chips, with Roasted Vegetables and Feta Cheese

Pre-heat your oven to 180’C

Cook your potato wedges in boiling salty water for ten minutes, strain and then return to the heat to shake off any excess moisture.

Toss the potatoes in an ovenproof dish together with the oil, vinegar and salt and pepper. Roast in the oven for 20 minutes

Add the courgette and onion to the dish and return for another 20 minutes. Stir in the tomatoes and lay the bacon rashes on top – return to the oven for another 20 minutes.

Break the bacon into smaller pieces and stir this through the dish along with the feta cheese. Make 2 holes in each half of the dish and crack the egg into them. Return to the oven for a final 10 minutes. Sprinkle over the basil and paprika and then serve with salad and lemony mayonnaise.