Millet, roast veggies, Pietro’s egg


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Roasted vegetables

Millet salad

Fried eggs

Preheat the oven to 180°C/gas mark 4
Place the carrots, fennel, onion, garlic and chilli in a roasting dish and mix together with a little salt and pepper. Add the butter and place the vegetables in the oven, turning them once or twice while they cook, until golden, about 25 minutes
While the vegetables are roasting, cook the millet. Half-fill a medium pan with water and bring to the boil. Meanwhile, dry-toast the millet in a frying pan on a medium–high heat for 3 1/2 minutes, shaking or stirring it several times to prevent it from catching
  • 125g of millet
Tip the millet carefully into the boiling water and add the butter and salt. Cover the pan and cook on a low heat for 12 minutes
Taste a few grains – they should have a little bite. Drain the millet into a sieve, then return it to the pan, cover and keep warm
To cook the eggs, it helps if you have a cardboard egg box to hand. Heat 7mm (1/4 in) of vegetable oil in a large frying pan until it gives off a shimmer of heat
  • 150ml of vegetable oil
Crack open the eggs and tip their whites into 4 individual cups or ramekins. Place the yolks in their half-shells back in the egg box (to keep them upright). Carefully lower the whites into the hot oil and cook until they begin to crisp on the outside edges
Using a metal spoon, carefully spoon a little hot oil over the white to make it firm up a little. Tip the yolks carefully on to the now semi-cooked whites. Drizzle a teaspoon of hot oil over the top of the yolk to help secure it, then remove from the pan
To serve, toss the veggies, millet and spinach together and divide between warmed plates. Sit an egg on top, scatter with the pomegranate and drizzle with olive oil
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