Ainsley Harriott green eggs and ham with N’duja and feta yoghurt on Ainsley’s National Trust Cook Off

The ingredients are: olive oil, 1 onion, finely chopped, 3 garlic cloves, finely chopped, 1 tsp cumin seeds, lightly bashed, ½ tsp sweet paprika, 1 courgette, coarsely grated, 250g Cavolo Nero or kale, tough stalks/stems removed and leaves chopped or shredded, 100ml vegetable stock or water, ½ lemon, for squeezing, 120g baby spinach leaves, 4 eggs, 1-2 tbsp N’duja, sea salt and freshly ground pepper.

For the yoghurt: 100g feta, 2-3 tbsp Greek yoghurt, ½ lemon, zest and for squeezing and large handful of fresh coriander or parsley, chopped.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.+