Guest Chef Martin Morales served up huevo criollo a Creole egg served with chutney and salsa dish on Sunday Brunch.

The ingredients for the egg are: 80g of cooked white quinoa, 80g of the filling of morcilla, 1/2 Amarillo chilli, finely chopped, ¼ white onion, finely chopped, 1 garlic clove, finely chopped, 2 Burford Brown hen eggs, softly boiled, 70g of gluten free flour or quinoa flour for Pané coating and 3 teaspoons of Olive Oil.

For the tomato and rocoto chilli chutney: 1 tomato, chopped, 1/2 red onion, chopped, 1 garlic clove, 1 rocoto pepper (or equivalent in chilli paste), ¼ teaspoon of brown sugar, 1 teaspoon of white wine vinegar, A pinch of cinnamon, A pinch of cloves and 4 finely chopped sprigs of coriander.

For the salsa criolla are: ½ ripe medium tomato, ¼ red onion, 3 sprigs of chopped coriander, Juice of a lime, 2 teaspoons of olive oil and Salt and pepper.