Peel a medium-sized squash, such as an onion squash or butternut, and remove and discard the seeds. Remove the peel, then cut the flesh into small, bite-sized pieces. Steam the squash over boiling water till tender to the point of a knife, then drain and set aside.
Warm 4 tbsp olive, rapeseed or groundnut oil in a high-sided frying pan, then add a tbsp of mustard seed. Add cooked squash and let it colour. Stir gently, taking care not to break up the pieces, then sprinkle over a tbsp of garam masala. Continue to cook for a few minutes till fragrant, then remove to 2 warm plates.
Break 2 eggs into the pan and fry till just cooked. Slide them carefully on top of the squash. Serves 2.
Steam or boil the squash before frying to ensure it is truly tender and fluffy. Keep the heat moderate to low once the spices have been added, so they do not burn. Keep the egg lightly cooked: the runny yolk is part of the dressing for the squash.
Serve with sausages instead of the egg. Try with parsnips or maincrop carrots instead of squash. Use the spiced squash as a side order for grilled chicken, or stir into a pilau.
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