Swede pasta with a brined and pickled egg yolk

50 MINUTES + COOLING | SERVES 3 | EASY | V LC GF You’ll need a spiralizer to make the swede pasta.

egg yolks 3

swede 1 (about 650g), peeled

unsalted butter 50g

wild mushrooms 200g (such as girolles, chanterelles or trompettes), cleaned

parmesan (or veggie alternative) 100g, finely grated flat-leaf parsley Ω a small bunch, finely chopped BRINE table salt 60g caster sugar 40g PICKLE white wine vinegar 60ml caster sugar 40g bay leaf 1

• For the brine, put the salt and sugar in a pan with 500ml of water and bring to the boil, stirring to dissolve. Cool completely.

• For the pickle, put the vinegar, sugar and bay leaf in a small pan with 100ml of water and repeat as above.

• Put the yolks in the brine and leave for 20 minutes, then carefully transfer to the pickling liquor for a further 20 minutes. Drain well.

• Use a spiralizer to make swede spaghetti and heat a pan of boiling salted water. Cook the swede for 4 minutes until cooked but retaining a little bite, then drain.

• Heat Ω the butter in a frying pan and cook the mushrooms with some seasoning until all of the liquid has evaporated and they’re starting to turn golden. Add 100ml of water, the parmesan and remaining butter, and stir to create a sauce. Add the swede pasta and toss to coat.

• Serve the pasta with a pickled egg yolk on top and a sprinkling of parsley.

PER SERVING 369 KCALS | FAT 29.7G SATURATES 16.7G | CARBS 6.7G | SUGARS 6.5G FIBRE 2.8G | PROTEIN 17.4G | SALT 0.9G