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Winter breakfast bowl

Serves 2

This dish was inspired by bubble and squeak, the ubiquitous ‘fridge scraps’ dish in which you fry up leftover vegetables. We originally brought this bowl onto the winter menu and called it the ‘Winter Breakfast’. It’s nutritionally great for winter as the orange root vegetables are rich in vitamin A and the chlorophyll-rich greens support immunity through the colder months.

As that first winter came to an end, the dish had a following and we weren’t allowed to remove it from the menu, so it became the ‘Spring Breakfast’. At the end of spring it became the ‘Seasonal Breakfast’ – and that’s how it’s stayed ever since. So while it belongs in winter, it can be loved all year round!

You can make an ad hoc version of this breakfast with any leftover roast root vegetables. This is how we currently do it in the café, but feel free to improvise.

1 tablespoon olive oil
125 g (4 1/2 oz) each roast sweet potato and carrots, chopped
150 g (5 1/2 oz) kale, trimmed
1 tablespoon butter
2 organic eggs, poached or fried (it’s up to you)
1 handful rocket (arugula)
1/2 cup (60 g) Turmeric aioli
2 tablespoons Sauerkraut
2 teaspoons za’atar or Coconut dukkah

1 large sweet potato
1/4 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon ground ginger
1 tablespoon lemon juice

For sweet potato purée, preheat oven to 180°C (350°F) and bake potato for 45 minutes or until the skin blisters and blackens a touch, and the flesh is tender. Cool, then spoon flesh from skin and mash with a fork, adding spices and seasoning with lemon juice and salt to taste.

Heat oil in a large frying pan over medium–low heat, add roast sweet potato and carrot, and fry gently, stirring occasionally, to reheat. Add kale and butter, increase heat to high and fry, tossing gently, for 2–3 minutes until kale is softened. The trick is to have the roast vegetables reheated but not falling apart.

Spread a generous dollop of sweet potato purée on the base of bowls, pile in vegetables and kale, place eggs on top, scatter with rocket and finish with aïoli, sauerkraut and za’atar or dukkah.