John Gregory-Smith Chorizo, Egg and Crispy Kale Brunch Rolls with Rose Harissa on Sunday Brunch.

The ingredients are: 100g kale leaves, stalks removed, 2 tbsp + 1 tsp olive oil, 2 tsp smoked paprika, plus extra for sprinkling, 250g chorizo sausages, 4 eggs, 80g mayonnaise, 1 tbsp rose harissa, 4 brioche buns and Salt.

See recipes by john in his book titled : Fire and Spice: Fragrant Recipes from the Silk Road and Beyond available from Amazon now.