Place the egg in the water, let it come to the boil and then boil the egg for a further 4 minutes to ensure a soft yolk. If you prefer a harder yolk, boil for 7 minutes. Rinse with cold water and remove the shell.

Mix the pumpkin with the salt, pepper, balsamic vinegar and 1 teaspoon of oil and bake on an oven tray covered with baking paper at 200°C for 10-15 minutes until the pumpkin is soft. Place the nori in a bowl, season with salt and the remaining oil and add to the baking tray for the last 2 minutes, baking it until it turns crispy.

While the egg boils and the pumpkin bakes, bring the stock to the boil, add the porridge mix and boil for 2 minutes, stirring occasionally. Then stew, lid on, for a further 3 minutes.

Serve the porridge with the pumpkin and half of the boiled egg and crumble the nori over the top.

Recipe and photos by Britt Paju