1

Preheat the oven to 180°C, fan 160°C, gas mark 4 and line a baking sheet with baking paper. Put the pancetta on the prepared baking sheet, then cook for 8-12 minutes until golden. Transfer to a plate to cool and crisp up, then break it into pieces.

2

Blanch the kale in boiling water for 1 minute, then drain and refresh under cold water. Combine the kale, shallots and cucumber in a large bowl and set aside. Put the mustard powder in a small bowl and stir in the oil to make a smooth paste. Whisk in the cider vinegar and 1 tablespoon water, then stir in the mustard seeds and set aside.

3

Bring a large pan of water to a gentle simmer and add the white wine vinegar. Poach the eggs, one at a time, in the simmering water for 3 minutes until set, then remove from the water with a slotted spoon and drain on kitchen paper. When all the eggs are cooked, remove the pan from the heat and return all 4 eggs to the water for 15 seconds to warm through.

4

Dress the kale salad with the mustard dressing, then divide it between 4 plates. Top with a poached egg and serve topped with the pancetta pieces.