Charred sprout & crispy pancetta salad

Cook the sprouts in a pan of boiling salted water for 2-3 mins, then drain and set aside to dry on a plate lined with kitchen paper.

Heat the oil in a non-stick frying pan over a medium-high heat and fry the sprouts, cut-side down, for 4-5 mins until slightly charred and crisp at the edges. Remove from the heat and set aside.

For the dressing, whisk together the buttermilk, lemon juice, grated parmesan, the chives and some seasoning. Chill until needed.

Heat the grill to high and lay the pancetta on a baking sheet lined with foil. Grill for 5 mins until crisp, then break into shards. Cook the eggs in a pan of simmering water for 7 mins. Drain, peel and halve.

Put the radicchio leaves on a serving plate with the sprouts, herbs and most of the toasted seeds. Drizzle with the creamy dressing, then nestle in the eggs, pancetta and sprinkle with the remaining toasted seeds. Scatter over the parmesan shavings and serve.