TURMERIC FRIED EGGS WITH TAMARIND DRESSING (Serves 2)

INGREDIENTS: 1 shallot, peeled and sliced into thin rounds; 2tsp lime juice; 3½tbsp olive oil; 2 garlic cloves, peeled and crushed; 200g baby spinach; ½ tsp ground turmeric; 4 large eggs; 1 green chilli, finely sliced into rounds with seeds; salt

For the tamarind dressing: 30g tamarind paste; 1tbsp lime juice; 1tsp fish sauce; 2tsp light soft brown sugar; 5g fresh coriander, roughly chopped

METHOD:

1. Put the shallot, lime juice and pinch of salt into a small bowl and use your fingers to gently massage it together. Set aside to pickle lightly.

2. Make the tamarind dressing by putting all the ingredients into a bowl and whisking to combine and dissolve the sugar. Add 2-4tsp of water to loosen the mixture

(this will vary according to different makes of tamarind paste). 3. Put 1tbsp of oil into a large frying pan over a mediumhigh heat. Once hot, add the garlic and cook for 90 secs, stirring, until fragrant and lightly coloured, stir in the spinach and an eighth of a teaspoon of salt and cook until wilted, about 4mins. Transfer to a serving plate and wipe out the pan.

4. Add the remaining 2½ tbsp of oil plus the turmeric to the same pan, stirring to combine, and return it to a medium-high

heat. Once hot but not smoking, crack in the eggs and quickly sprinkle the whites with the chilli slices. Season eggs all over with a good pinch of salt and use a spatula to separate the whites so the eggs are not joined together. Fry for 3-4 mins, spooning some of the oil over the whites. You want the whites to be crispy around the edges and the yolk to be runny (fry them for longer if preferred).

5. When ready, use a spatula to transfer the eggs to the plate of spinach, drizzling with any extra turmeric oil in the pan. Top with pickled shallots and drizzle with some of the tamarind dressing, serving any remaining alongside.