Recipe World.

Toast the bread

Toast the bread in a toaster or in a pan with a little oil over a medium heat until golden brown on both sides. Set aside.

Avocado cream

Halve the avocado, remove the stone and scoop out the flesh with a spoon. Roughly mash it in a bowl with lemon juice and a generous pinch of salt and pepper – not too smooth, a few chunks add texture.

Tip: You can tell an avocado is ripe if it gives slightly when gently pressed. Too soft = overripe, too hard = not ready yet.

Poach the eggs

Bring water to a simmer in a small pan (don't let it boil!) and add the vinegar. Crack the egg into a cup. Use a spoon to create a whirlpool and slide the egg in. Poach for 3 minutes until the white has set but the yolk is still runny. Lift out with a slotted spoon and drain on kitchen paper.

Tip: The fresher the egg, the better the white holds together and the more compact the poached egg will be.

Plate up

Spread the avocado cream generously on the toast. Top with the poached egg. Garnish with chilli flakes, fleur de sel and fresh herbs. Serve immediately.

Sweat the aromatics

Finely dice the onion. Peel and grate the garlic and ginger. Heat a little oil in a large pan over a medium heat. Sweat the onions for 4–5 minutes until translucent, then add the garlic and ginger and fry for 1 more minute.

Toast the spices

Add the curry powder and turmeric to the aromatics and dry-toast for 30 seconds, stirring constantly. “Blooming” the spices in the heat makes their aroma much more intense.

Tip: Always dry-toast spices briefly – it releases their essential oils and doubles the flavour.

Add the liquids

Add the chopped tomatoes, coconut milk and vegetable stock to the pan. Add the lentils (uncooked) and stir everything well. Bring to the boil.

Simmer

Reduce the heat and simmer the curry for 20 minutes with the lid slightly ajar, until the lentils are soft and the sauce has thickened. Stir occasionally. Season with salt and pepper.

Cook the rice & serve

Cook the rice according to the packet instructions. Serve the curry on the rice. Garnish with fresh coriander and, if you like, a squeeze of lemon.

Teriyaki sauce

Mix the soy sauce, honey, rice vinegar, sesame oil and cornflour in a small pan. Simmer over a medium heat for 2–3 minutes, stirring, until the sauce thickens and turns glossy. Set aside.

Blanch the broccoli

Bring a pan of salted water to the boil. Blanch the broccoli florets for 2 minutes, then plunge them straight into iced water. This keeps them bright green and crisp.

Tip: Plunging into iced water stops the cooking process immediately and prevents “grey” broccoli.

Sear the salmon

Pat the salmon fillets dry and season with salt. Fry them skin-side down in an ovenproof pan with a little oil over a high heat for 3 minutes until the skin is crispy. Turn and fry for another 2 minutes.

Glaze & finish cooking

Pour the teriyaki sauce over the salmon and finish cooking in the oven at 180°C for 5 minutes. The sauce caramelises and forms a glossy glaze.

Plate up

Briefly toss the broccoli in the pan with the remaining teriyaki sauce. Serve the salmon and broccoli together. Sprinkle with sesame seeds and sliced spring onions. Serve with steamed rice or cauliflower rice.