Fried kale with black bean chilli and guacamole

Method

1. Put the black beans in a pan with the hot vegetable stock and half the red chillies, then cook for 20-25 minutes until almost broken down. Stir in the Greek yogurt and season well, then set aside.
2. Meanwhile, for the guacamole, peel, stone and mash the avocados with a fork until creamy but still a bit chunky. Stir in the tomatoes, green chilli and spring onions, then season with salt, pepper and the lime juice.
3. Heat the oil in a sauté pan over a medium heat and stir-fry the curly kale with the garlic, remaining red chilli and a splash of water for 10-12 minutes until tender. Season well.
4. Bring a pan of water to the boil, with a splash of vinegar if your eggs are not spanking fresh (see Know-how). One by one, carefully crack the eggs into the water. Take the pan off the heat and let the eggs cook for 3-4 minutes until the whites are just firm.
5. Divide the kale among 4 plates, scatter over the grated cheddar and top each portion with a poached egg. Serve with the guacamole, black bean chilli, yogurt and, if you like, ketchup or hot sauce.