Kale pesto courgetti with salt-cured egg yolk

Blanch the kale leaves in water until just wilted. Drain, and then add to a blender with the pine nuts, parmesan and garlic. Blend until it forms a rough paste, and then slowly pour in the olive oil until the pesto is nice and runny. Season with lemon juice, salt and pepper to taste

Bring 1.5 litres of water to a boil, and add the salt. Stir to dissolve the salt, and then pour some of the water into a large heatproof bowl

Carefully add the egg yolks to the brine, making sure not to break them. Let the egg yolks cure while you cook the courgetti

Bring a large pot of generously salted water to the boil and add the courgetti, cooking for 1–2 minutes or until slightly softened. Drain the courgetti very well

Mix the courgetti with the pesto, and then divide between two bowls. Make a little nest in the courgetti and add your egg yolk. Serve with lots of grated parmesan