SPICY KIMCHI HASH BROWNS vvith poached eggs 11 large Russet potato, washed and grated, skin on 2 garlic cloves, fine ly ,ninced 2 cups/160 g Spicy Kimchi (se e 1>age 23) 3 tablespoons olive oil, plus extra to serve 4cggs 1 tablespoon vinegar a bunch of Thai basil or regular basil, torn a small burlch of flat-leaf pal'sley. torn sea salt and freshly ground blac-k pepper, to season hot sauce of your choice, to serve S£RVES 1 - The fermented kimchi here gives the hash browns crunch and spice. Topped with poached eggs and sprinkled with aromatic he:bs, Sunday couldn't get off to a better start. Place the grated potato. garlic, and kimchi in a large bowl and mix together. Season with salt and pepper. Heat a large cast-iron skillet/frying pan over medium-high heat and add the olive oil. V1hen the oil starts to sizzle, add the potato• kimchi mix and brown for 2 minutes. Reduce the heat and continue to cook, stirring occasionally, ior another 6-8 minutes. You want the hash browns to be crispy and browned. Crack the eggs inlo separate small bowls. Fill a medium skilleL/ frying pan three-quarters of the way up with water. Add a tablespoon of vinegar and place over medium heat until bubbles start to Ferm in the bottcm. Carefully pour the eggs one at a time into the water, making sure they are spaced apart. Cook for 4 minutes, ther, remove with a slotted spoon, gently shaking off any excess water. Rest on a large plate. Divide the hash browns bet:ween 4 pl ates or ser✓ing skill ets (as showr,) and tcp each with an egg. Sprinkle with torn Thai basil and parsley leaves. Drizzle with a little olive oil and finish with a sprinkle of salt and pepper. Serve with Texan Hot Sauce to.- a tangy kick. ' -• • - - -GOAT'S CHEESE & CHARD TART Take a shortcrust pastry case wilh an eggy-milky filling and load it with whatever herbs. greens. cheeses. meats (and even fish) you 1night have Lt\ u,e fridge. This recipe is a great opponuniLy to get invenLive with gluts of seasonal greens. or clear out leftovers. a 23-cm/9-inch shortcrust pastry case (either use ready�made pastry or follow your favourite rec.ipe), baked blind 1 shallot 3 spring onio1lS/s<"�llions 140 g/5 oz. chard 10 gf'/, oz. fresh basil UO g/4'1, oz. soft goat's cheese (seo page xx 2 eggs 150 ml/'I, cup double/heavy cream 80 ml/1/J cup whole/full-fat mill< olive oil, for frying SERVES 4 6 Preheat the oven to 1so·c fan/2co·c1,1oo·F/Gas 6. Place a large baking sheet in the oven to heat up. Quarter lengthways, peel and trim the shallots. Trim and then cut the spring onions/scallions into 6-cm/2½-inch p ieces. Pull the stalks off the chard and break into several pieces. so they're not quite so long. Add a glug of oil to a large frying pan/skillet and once hot, add the prepared onions and chard stalks. Gently fry for 15 minutes, until lightly caramelized and softening. When they've only got a couple of minutes left in the pan, add the chard leaves and let wilt with the onions and chard stalks. Once ready, remove the pan from the heat and let cool. Once cool, tear in the basil (leaves and stalks) and goat's cheese so that all the chunky fillings are in one place, ready to go. In a jug/pitcher, whisk the eggs, double/heavy cream and milk with some seasoning. Pile in the onion, chard and cheese mixture in the pastry case, then evenly spread it out across the base. FinJlly pour the egg mixture over the top. Carefully tum to the oven for a final bake, placing it on the baking sheet on the top shelf for 30 minutes, until just set and light ly golden on top. Remove from the oven and let sit for 10 minutes before slicing and serving with a crisp green salad. SOUPS, SALADS & LIGHT LUNCHES 91 GINGER & LEMON KOMBUCHA .. This bre,v is a healthy take on the classic ginger beer. le ge1s fizzy quicklyv;hich is infinitely satisfying and produces a komhucha brew with a comolex flavour orofile. l tablespoon freshly juiced ginger or l tablespoon grated fresh ginger freshly squeezed juice of Jf2 lemon about 500 ml/2 cups Unflavoured Kombucha (see page xx}, t<> top up o cold-press juicer(optioool) 500-m(/2-<:up capacity glass botde wffh ai,t•ight lid SERVES 2•4 . . Simply add the ginger juice or g,ated ginger and lemon juice to the bottle, top up with unflavoured kombucha leaving a 1-cm/'l••inch air space at the top, then seal tightly. leave the sealed bottle at room temperature, oul of direct su�light, i'.'dr 2-3 days. Refrigerate when the taste anal fizz are to your liking. Strain if desired and serve cold . KOMBUCHA VIRGIN MARY The vinegary tones enhance the to1nato juice and spices no end. alternative to alcohol as an aperitif or a Sun::lay morning pick-me-up. (See photograph on page Jt.5.) 100 ml/1'3 cup good-quality tomato juke- ¼.-1 teaspoon Worcestershire sauce 5-10 drops of Tabasco, or other hot sauce 1/2 teaspoor1 horseradish sauce a pinch of salt 2 grinds of blacl< pepper, plus extra to serve 100 ml/1h cup Unflavoured Kombucha (pago 20) ice cubes, l celery stitk/rib, a wedge of lime, to serve SERVES! Mix the tomato juice, Worcestershire sauce, T�hasco, horseradish, salt and pepper together in a jug/pitcher (or glass jar with a lid, given a good shake) before adding tl1e unflavoured kombucha. Stir again before pouring over ice with an additional grind cf pepper, a celery stickjrib and a wedge of lime. Serve immediate�{. DRINKS 152 I Next >