Chipotle corn and shrimp cakes with soft boiled eggs

Put the potatoes into a large pan of lightly salted, cold water and bring to the boil. Turn down to a simmer and cook for 15-20 minutes or until the potatoes are tender. Drain really well, tip into a bowl with a little seasoning, mash and cool.

Cut the prawns into small, even chunks and tip them into a mixing bowl along with the mashed potato, sweetcorn, sun-dried tomatoes, chipotle, ½ the coriander and a good pinch of salt. Mix well and form into 4 patties about 1 1½m thick.

Whisk 1 egg in a bowl and tip the breadcrumbs into a shallow dish. Dunk each cake into the egg and then breadcrumbs, making sure they are completely coated. Put onto a plate and chill for 15 minutes to firm up.

Grind the remaining coriander and a pinch of salt to a smooth paste with a pestle and mortar. Stir in the lime juice and 1 tbsp of oil.

Soft-boil the remaining eggs in a pan of boiling water for 6 minutes until just set. Remove with a slotted spoon and put into a bowl of cold water. Once cool enough to touch, peel and set to one side.

Heat the remaining oil in a large non-stick frying pan over a medium heat and cook the shrimp cakes for 5-6 minutes each side or until golden and cooked through.

To serve, scatter the spinach on to two serving plates and stack two shrimp cakes onto each plate. Slice the eggs in half and put one egg on top of each stack. Drizzle the coriander oil over the top and scatter over the pine nuts. Shave the parmesan over both plates and serve immediately.