Baked green eggs with Swiss chard and tomato salsa
SERVES FOUR
Coat the tomatoes and chilli with a little oil and cook them over an open flame until they are blackened and blistered, or do this in a very hot oven (set at the highest temperature setting), for about 20-25 minutes. Set aside until they are cool enough to handle. Remove the skin and stalk from the chilli and the skin from the tomatoes. Roughly chop the tomatoes, discarding the seeds, and roughly chop up the chilli. Transfer to a bowl and combine with the olive oil and smoked paprika. Season to taste with salt
To make the spice mix, lightly grind the chilli flakes, spices, rose petals and sugar together with a using a pestle and mortar or spice grinder.
Coat the tuna all over with the spice mix, then cover and leave to marinate overnight in the fridge. Store any leftover spice mix in a jar for future use.
Heat a little oil in a pan over a high heat and sear the tuna for around 30 seconds on each side until golden brown all over. Set aside to rest. Bring some water to the boil and gently drop in the eggs. Cook for seven minutes, then drain and run the eggs under cold water. When they are cool enough to handle, peel and set aside. Finely shred the kale and transfer to a bowl. Roughly grate the courgette or use a julienne peeler to create neat ribbons and add to the kale. Pick the mint leaves and then slice the spring onions on the diagonal. Mix the vegetables and herbs well and dress with olive oil and lemon juice. Season to taste with salt and pepper. Place the salad in a big dish. Slice the tuna thinly and arrange on top. Halve the eggs and arrange them around the dish. Finish with some fresh lemon zest. You could serve this with a little seasoned Greek yogurt as well.
SELFRIDGES SELECTION TRADITIONAL £5.99 FOR 210G
There’s a surprising and pleasing salty flavour at first but it finishes sweet, with buttery richness emerging. Well balanced and quite a bit boozier than the rest.
8/10 MARKS & SPENCER COLLECTION EXTRATHICK £3.50 FOR 200G
A butter that’s very creamy and rich, with a spicy, fruity alcohol hit from Somerset cider brandy. Lots of flavour; this could almost be a stand-alone dessert. 10/10