Pete Evans

Ingredients

• 1 head of cauliflower, (about 1kg /2 lb. 3¼ oz.) separated into florets
• 4 slices of bacon or ham, diced
• 4 free-range organic eggs, whisked
• 2 tablespoons coconut oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 200 g (7 oz.) small raw prawns, shelled and deveined
• 100 g (3½ oz.) shiitake or oyster mushrooms, sliced
• 2.5 cm piece of ginger, finely grated
• 100 g (3½ oz.) okra, sliced
• 100 g (3½ oz.) brussels sprouts, sliced
• 2 tablespoons tamari
• 50 g (1¾ oz.) bean sprouts
• 2 spring onions, finely sliced
• 2 tablespoons chopped coriander (cilantro)
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon chopped mint
• sea salt and freshly ground white pepper
• 1 – 2 long red chillies, sliced
• cultured kimchi, to serve
• fish sauce, to serve