Cheesy eggs and grits with cavolo nero and roasted tomatoes

Preheat the oven to 180°C. Place the tomatoes in a small roasting tray, drizzle with olive oil and season with salt and black pepper. Roast for 20-25 minutes until softened and just beginning to caramelise but still holding their shape.

Meanwhile, for the grits, bring the milk and water to a gentle simmer in a saucepan. Season lightly with salt, then slowly whisk in the grits in a steady stream to avoid lumps. Reduce the heat to low and cook gently for 10-15 minutes until thickened and smooth, stirring frequently

Once thickened, continue cooking the grits for 10-15 minutes, stirring regularly to prevent catching and adding a splash of water or milk to loosen, if needed

Stir in the butter and cheddar and, once melted, remove the pan from the heat and allow it to cool slightly for 1-2 minutes

Crack in the eggs then mix well into the grits – the residual heat will gently cook the eggs, enriching the mixture and giving it a glossy, custard-like finish without scrambling. Taste and adjust the seasoning then keep warm

Heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Add the sliced garlic and cook briefly until fragrant, then add the cavolo nero and a pinch of salt. Cook for 4-5 minutes, stirring regularly, until wilted and tender but still vibrant green. Remove and keep warm

Return the pan to a medium heat and add a little more oil if needed. Fry the eggs, spooning the hot fat over the whites to help them set evenly while keeping the yolks soft

To serve, spoon the grits into wide bowls and spread out evenly with the back of a spoon. Add the cavolo nero, tomatoes and eggs and finish with black pepper, the finely chopped chives and lemon wedges