Vegetable and bean burgers

Method

1. Sauté the carrot, onion, celery, garlic and leek in 3 tablespoons of the olive oil, until soft - this should take about 5-10 minutes.

2. Add the kidney beans and rice and mash everything together. Scatter over the parsley, and season to taste. Cool a little before shaping the mixture into round patties, about 4cm in diameter and 1cm thick.

3. Heat a griddle over a medium heat with the remaining olive oil. Fry the vegetable burgers on both sides for about 3-4 minutes on each side, until golden.

4. Bring a pan of salted water to the boil. Break in the egg and poach in simmering water until the white is just set.

5. Place 2 burgers in the centre of each plate and top with a poached egg. Drizzle with chilli oil before serving.