2 Clarence Court duck eggs

2 tablespoons of kimchi

rapeseed oil for cooking sea salt and freshly ground black pepper for seasoning 

For the hot sauce 

1 red pepper 

2 red chillies 

1 teaspoon of miso paste 

4 teaspoons of tamari (gluten-free soy sauce)

2 teaspoons of apple cyder vinegar

1 clove of garlic, crushed 

1 tablespoon of sesame seeds 

1 tablespoon of rapeseed oil 

1 tablespoon of water 

For the quinoa 

150g of quinoa, cooked according to packet instructions 

1 large carrot, peeled and grated 

2” piece of ginger, peeled and grated 

2-3 spring onions, finely sliced 

For the mushrooms 

125g of woodland or exotic mushrooms 

2 cloves of garlic, crushed 

2 tablespoons of apple cyder vinegar with honey

For the spinach 

100g of spinach 

1 teaspoon of sesame seeds 

2 teaspoons of tamari

To make the hot sauce:

1. Preheat the grill to medium-high. Slice the chillies in half length-wise and scrape out the seeds. Lie them on a baking tray, skin side up. 
2. Cut the 4 sides of the pepper off so you end up with 4 flat pieces. Slice the bottom off to form the 5th flat piece. Add to the baking tray with the chillies, skin side up. 
3. Put under the grill until the skin of the pepper and chillies starts to blister and go black. Approximately 10 minutes. Set aside until cool enough to handle.
4. Peel the skin off the peppers but leave the skin on the chilli. Roughly slice the pepper pieces and chillies and put in a blender. 
5. Toast the sesame seeds by putting them in a dry pan over a medium heat until lightly browned (approximately 2-3 minutes). 
6. Add the seeds to the blender with the remaining hot sauce ingredients and blend until completely smooth. Set aside. 

To make the quinoa:

1. Heat some cold pressed rapeseed oil in a medium sized frying pan over a medium heat. Add the ginger and grated carrot and cook for a couple of minutes until the carrot has softened. 
2. Tip in the quinoa and sliced spring onion and cook for another minute or two to warm.
3. Season well with sea salt and black pepper. Set aside and keep warm until the remaining ingredients are cooked.

To make the mushrooms:

1. Wipe the pan that the quinoa was cooked in, heat a splash of rapeseed oil and add the crushed garlic to cook over a medium heat for a minute. 
2. Throw in the mushrooms, season well with sea salt and black pepper and cook for a further minute until the mushrooms begin to soften.
3. Add the apple cyder vinegar with honey, stir well and cook for a further couple of minutes until no sauce remains in the pan. Set aside and keep warm.

To make the spinach:

1. Wipe the frying pan clean once more. Throw in the spinach and tamari and cook on a medium heat until the spinach has wilted. 
2. Season with black pepper and sprinkle over the sesame seeds. Set aside and keep warm.

Cook the eggs and assemble:

1. Wipe the pan clean once more. Add a splash of rapeseed oil, return the pan to a medium heat and crack in the duck eggs. Cook to your liking, leaving a runny yolk for best results. 
2. To assemble, divide the quinoa, mushrooms and spinach between two bowls. Add a generous tablespoon of kimchi then top with a duck egg. Drizzle over some of the hot sauce and sprinkle over a few more sesame seeds to garnish.