A speedy dinner with a nip in the air.

By late summer, I am always glad for the cold breath of air in the morning followed by a warm day. Autumn food is some of my favourite and I love the smell in the air at this time of year. I get excited about this season in a way I just don't about summer. But enough: I expect you are hungry, so here is what we had for dinner last night.

EGG AND CHIPS TO THE POWER OF TEN

First, take some potatoes -- however they come. Don't bother to peel them, but cut them into fork-sized chunks. Put them into an oven dish with plenty of cloves of unpeeled garlic, a teaspoon or so of crushed red chilli flakes, some freshly ground black pepper and a good pinch of sea salt. Add a splash of sunflower oil and put them into a hot oven to cook until they are crisp and possibly even stuck to the dish. You could, I suppose, give them a good shake after about twenty five minutes.

Now, when you your potatoes are done, just fry as many eggs as you think you will eat. Try not to break the yolk. Now, eat your hot, crisp potatoes with the fried eggs, the yolk running through the crisp bits, the floury exploded bits and the little crunchy pieces of chilli mixed together with the salt and pepper. Squeeze out the cloves of garlic as you go -- or just much them whole, as I do.

Really, it's almost egg and chips. Well, egg and chips to the power of ten. I think you'll like it.