Whipped goats’ cheese with cavolo nero, egg and butter beans

Method

1. Tip the goats’ cheese and yoghurt into a food processor and blend together until smooth.

2. Heat the butter in a small saucepan, then add the Aleppo pepper and smoked paprika. Keep warm.

3. In a bowl, mix the butter beans with 3 tablespoons of the olive oil, the garlic, dill and vinegar. Season with salt and freshly ground black pepper. Set aside.

4. To poach the eggs, bring a saucepan of water to a gentle simmer. Swirl the simmering water with a spoon to create a whirlpool, then crack each egg into the centre. Simmer gently for 3 minutes or until the egg whites are cooked through, then use a slotted spoon to remove from the pan and set aside to drain on kitchen paper.

5. Meanwhile, heat the remaining tablespoon of oil in a frying pan over a medium heat, then add the cavolo nero and sauté for 2–3 minutes or until wilted.

6. To serve, spoon the whipped goats’ cheese onto two plates, top with the cavolo nero and dressed butter beans, add the poached eggs and spoon over the butter. Sprinkle over the onion seeds to finish.