Bouillabaisse of peas and beans with a poached egg

Serves 4

• 2 tbsp olive oil
• 3 banana shallots
• 350g new potatoes
• 3 cloves garlic
• 1 tin flageolet beans
• 400g frozen petit pois
• 0 Couple saffron
• 1.5 litres chicken
• 4 eggs
• 4 thick slices bread
• 0 Small handful mixed herbs

Step 1
If they hit the bowl with a sloppy splat, then they're old.

Step 2
Go for free-range as a minimum; better still, opt for organic.

Step 3
To order a copy for £7.99 with free UK p&p, go to guardianbookshop.

Step 4
Heat the olive oil in a large heavy-based pan, add the shallots and cook gently for about 7 minutes, stirring regularly.

Step 5
While this is happening, toast your bread, then rub with the uncrushed garlic.

Step 6
Add the potatoes and crushed garlic to the shallots and cook for a couple of minutes, until the scent of the garlic starts to rise from the pan.

Step 7
Add the stock, saffron and a good pinch of salt.

Step 8
When it comes to the boil, add the flageolet beans, simmer for 7 minutes, then add the peas.

Step 9
Simmer for another 5 minutes and taste for seasoning.

Step 10
Break the eggs one by one into a cup and carefully slide each into a separate corner of the broth.

Step 11
Simmer for about 4 minutes, until the whites are set and the yolks runny.

Step 12
Lift the eggs out carefully and place each on a piece of toast in a warm soup bowl.

Step 13
Stir the herbs into the soup, then ladle into the bowls.

Step 14
To order a copy for £19.99 with free UK p&p, go to guardianbookshop.