Porridge with pickled ginger greens and soft-boiled eggs

To make the quick pickled ginger, use a peeler to create very fine slices, taking care not to catch your fingers (you can also cut the ginger very thinly with a knife). Put the ginger into a small heatproof bowl. Pour over 100ml of just-boiled water and leave to stand for 15 mins. Drain well then return to the dish and add the vinegar and honey. Stir this well and then set aside.

Finely slice the spring onions, keeping the whiter parts separate from the dark green ends. Trim the pak choi and slice the pale stem, keeping the greener leaves whole. Next, half-fill a medium pan with water and bring to the boil. Add the eggs and return to a simmer. Cook for 6 mins, drain, run the eggs under cold water to stop cooking, then set aside.

Meanwhile, make the porridge. Put the oats in a medium non-stick saucepan with 550ml water, the stock cube and the white ends of the sliced spring onions. Bring to a gentle simmer and cook for 5 mins, or until thick and creamy, stirring regularly.

Remove the shells from the eggs and cut in half. Heat the sesame oil in a medium non-stick frying pan and stir-fry the sliced pak choi for 1 min. Add the chopped garlic, the green spring onions and the leaves of the pak choi and stir-fry for a further 1 min.

Divide the porridge between two warmed bowls and top with the cooked greens, halved warm eggs and pickled ginger. Sprinkle with the seed mix, then drizzle with sriracha, if using, and serve.