Millet, roast veggies, Pietro’s egg

Serves4
45 minutes

Ingredients

Roasted vegetables

  • 2 carrots, (different colours), peeled, trimmed and sliced thinly on an angle
  • 1 bulb of fennel, trimmed, thinly sliced lengthways
  • 1/2 red onion, halved and thinly sliced
  • 2 garlic cloves, sliced
  • 1/2 green chilli, thinly sliced
  • 60g of butter, cut into large cubes
  • salt
  • freshly ground black pepper

Millet salad

  • 125g of millet
  • 20g of butter
  • 1/2 tsp salt
  • 100g of baby spinach leaves
  • 4 tbsp of pomegranate seeds
  • 2 tbsp of extra virgin olive oil

Fried eggs

  • 4 large eggs
  • 150ml of vegetable oil

Method

1
Preheat the oven to 180°C/gas mark 4
2
Place the carrots, fennel, onion, garlic and chilli in a roasting dish and mix together with a little salt and pepper. Add the butter and place the vegetables in the oven, turning them once or twice while they cook, until golden, about 25 minutes
  • 2 carrots, (different colours), peeled, trimmed and sliced thinly on an angle
  • 1 bulb of fennel, trimmed, thinly sliced lengthways
  • 1/2 red onion, halved and thinly sliced
  • 2 garlic cloves, sliced
  • 1/2 green chilli, thinly sliced
  • 60g of butter, cut into large cubes
  • salt
  • freshly ground black pepper
3
While the vegetables are roasting, cook the millet. Half-fill a medium pan with water and bring to the boil. Meanwhile, dry-toast the millet in a frying pan on a medium–high heat for 3½ minutes, shaking or stirring it several times to prevent it from catching
  • 125g of millet
4
Tip the millet carefully into the boiling water and add the butter and salt. Cover the pan and cook on a low heat for 12 minutes
  • 20g of butter
  • 1/2 tsp salt
5
Taste a few grains – they should have a little bite. Drain the millet into a sieve, then return it to the pan, cover and keep warm
6
To cook the eggs, it helps if you have a cardboard egg box to hand. Heat 7mm (¼ inch) of vegetable oil in a large frying pan until it gives off a shimmer of heat
  • 150ml of vegetable oil
7
Crack open the eggs and tip their whites into 4 individual cups or ramekins. Place the yolks in their half-shells back in the egg box (to keep them upright). Carefully lower the whites into the hot oil and cook until they begin to crisp on the outside edges
  • 4 large eggs
8
Using a metal spoon, carefully spoon a little hot oil over the white to make it firm up a little. Tip the yolks carefully on to the now semi-cooked whites. Drizzle a teaspoon of hot oil over the top of the yolk to help secure it, then remove from the pan
9
To serve, toss the veggies, millet and spinach together and divide between warmed plates. Sit an egg on top, scatter with the pomegranate and drizzle with olive oil
  • 100g of baby spinach leaves
  • 4 tbsp of pomegranate seeds
  • 2 tbsp of extra virgin olive oil