A brilliant way to jazz up a bowl of crisps is to turn them into something gloriously messy and indulgent with fried eggs and spicy ’nduja. Melt the ’nduja gently until it releases its fiery oil, then set aside. Fry some eggs in the leftover oil, so the edges go crisp while the yolk stays jammy. In the same pan, fry sage and rosemary until brittle. Chop the eggs and tumble them through good salted crisps with shards of the crisped ’nduja, a few sharp guindilla chillies and some herbs. It’s salty, spicy and unbeatable with a cold beer or vermouth over ice.— Tim Siadatan, co-founder Padella and Trullo