Par-boil the potatoes in salted water for about 7 minutes, drain and set aside for Step 4.

In a large saucepan bring the oil to a medium-high heat and fry the onions for 3 minutes, only stirring to avoid sticking.

Add the garlic, chili and pepper and stir gently but thoroughly. Then add the spring onions and mushrooms and cook for a further 3 or so minutes, stirring occasionally, until all is lightly coloured but not burnt.

Add back the set-aside potatoes, mixing all together and pressing down lightly to semi-mash. Cook for a further 4-5 minutes, stirring occasionally to avoid sticking, until the potatoes are lightly browned.

Add the pork pieces, mix all together, cook for 4-5 minutes to heat the meat and then stir in the Worcestershire sauce and the mustard. Season to taste.

Meanwhile, if you’ve chosen to have the optional eggs, fry these in a separate pan.

Served onto warmed plates, adding an optional fried egg on top if wished and garnish with the chopped parsley.