MUSHROOM CONGEE WITH CHARRED SPRING ONIONS

This super-savoury and comforting rice porridge is now part of my cosy Sunday dinner repertoire. Swap the egg for some crunchy fried tofu for a vegan option.

6 dried shiitake mushrooms

2 cups boiling water

2 tablespoons neutral oil eg rice bran

2 cloves garlic, thinly sliced

1 cup medium-grain white rice

1 litre vegetable stock

3 spring onions, trimmed

1 cup oyster or brown mushrooms, sliced

2 tablespoons grated fresh ginger

2 tablespoons soy sauce

1 tablespoon black vinegar

TO SERVE

4 soft-boiled or poached eggs

1 tablespoon chilli flakes

flaky sea salt

Place the shiitake mushrooms and boiling water in a bowl and leave the mushrooms to soak for 15 minutes, then slice thinly. Reserve the soaking liquid.

Heat 1 tablespoon of the oil in a large pot and fry the garlic for 4-5 minutes over a low heat. Add the rice and stir to coat the grains in oil and garlic. Add the shiitake mushrooms, their soaking liquid and the vegetable stock and bring to a simmer. Cook, stirring regularly, for 30-40 minutes until the rice reaches a porridge-like consistency. While the congee cooks, you can prepare the oyster mushrooms and spring onions.

Char the spring onions in a dry sauté pan over a high heat until they start to blacken and become soft. Remove from the heat and slice into 1cm pieces.

Heat the remaining oil in a small pan and fry the oyster mushrooms, ginger, soy sauce and black vinegar over a medium heat for 2-3 minutes.

TO SERVE: Top the congee with eggs, mushrooms, spring onions and a sprinkle of chilli flakes and sea salt. SERVES 4