fried eggs with wild mushrooms, parmesan, rocket and kale

This simple recipe is all about using the best-quality ingredients, and having them prepped and ready to go. The dish is served in the frying pan, so choose the best one you have.

serves 1 person

30g kale, washed and trimmed with thick stalks removed
Olive oil, for frying and drizzling
5g unsalted butter
50g champignons de Paris, small chestnut mushrooms, or ceps or morels (if you 're feeling             fancy), cleaned and sliced or quartered 60g Paris black mushrooms or others as above,       prepared the same way 2 medium, free-range eggs (Clarence Court ?)
20g rocket leaves
40g parmesan cheese, shaved with a peeler

Blanch the kale in boiling salted water for 1½-2 minutes, then drain and transfer to ice-cold water. Drain again, pat the leaves dry with kitchen paper, then roughly chop and set aside.

Heat 1 tsp of olive oil and the butter in a large frying pan. Reserve a handful of mushrooms to garnish, then fry the remainder until golden. Season with Maldon salt and freshly ground black pepper. Cook for a few more minutes, then add the kale and move the ingredients to the side of the pan, to make room for the eggs.

Add another teaspoon of olive oil and increase the heat to high. Crack the eggs into the centre of the frying pan, reduce the heat to low, cover and allow the eggs to fry gently for about 2 minutes (the steam generated by covering the pan will help them cook).

In a bowl, dress the rocket with oil and sea salt and scatter it over the pan. Add the parmesan shavings and the reserved raw mushrooms. Drizzle with more oil and sprinkle with cracked black pepper. Serve the eggs in the frying pan, or on a plate.