Japanese Miso Mushroom Bowl

While the rice is cooking, very thinly slice the cucumber. In a medium bowl, combine the rice wine vinegar, water (for the pickle), sugar and salt until dissolved. Add the cucumber. Toss to coat, then set aside, tossing occasionally to coat in the pickling liquid. TIP: Slicing the cucumber thinly ensures it has enough time to pickle before serving.

While the cucumber is pickling, roughly chop the Asian greens. Finely chop the garlic (or use a garlic press). Thinly slice the spring onion. Very thinly slice the radish. Thinly slice the long red chilli (if using). Roughly chop the coriander. In a small bowl, combine the miso paste and the water (for the sauce). Thinly slice the button mushrooms.

Melt the butter in a medium frying pan over a high heat with a drizzle of olive oil (to stop the butter from burning!). Add the mushrooms and cook, stirring regularly, for 3-4 minutes, or until browned. Add the garlic and cook for 1 minute, or until fragrant. Add the miso mixture and Asian greens and cook, stirring, for 1-2 minutes or until the Asian greens have wilted slightly. Transfer to a bowl and cover to keep warm.

Wash out the pan and return to a medium-high heat with a drizzle of olive oil. Crack in the eggs and cook for 4-5 minutes, or until the egg white is cooked and the yolk is just firm.