British Stir-Fried Morning Glory

Cook the jasmine rice first, as this dish comes together very quickly.

Bring a small pot of salted water to the boil and set aside. Smash all the garlic cloves, remove the peel and smash more so they are broken into flat, irregular chunks. Set aside.

If using large dark leafy greens, slice into large chunks and remove any tough stems. Remove the rough stems from the tops of the green beans, as they are bad to eat! Cut them in half if preferred, for neater eating.

Combine all the sauce ingredients in a small bowl and set aside.

For the fried eggs, set a small frying pan over a high heat and add 1-2 tbsp oil, or just enough to cover the base of the pan, then carefully crack all the eggs into the same pan to fry together. Turn the heat to medium and cook to your liking. Season the yolks with a pinch of salt and set aside, off the heat.

Boil the green beans for 4 mins, then drain and set aside. Pour a glug of vegetable oil into a large saucepan, or just enough to cover the entire base of the pan, then add all the smashed garlic cloves. Turn the heat to medium-high and cook for 2-3 mins, or until the garlic is lightly golden. Quickly and carefully add all the green beans to the garlic oil – it may splatter, so stay at arm's length. Toss well and add all the sauce, then cook for 1 min over a high heat, allowing the sauce to caramelise around the beans.

Add all the remaining dark leafy greens and cook for another minute over a high heat. Taste for doneness, then turn off the heat if it is cooked with a slight bite (don’t overcook the greens, or they will lose their vibrant colour). Squeeze in half a lime and toss everything together well. Add chilli powder now if you like a bit of spice.

Serve in shallow pasta plates, making sure to pour over all the sauce and garlic chunks. Top with crushed peanuts, sliced fresh chilli and lime wedges. Eat with the fried eggs and rice.