Put a medium pan of salted water on to boil. Pop the rainbow chard in a large frying pan (no need for oil). Set over a medium heat and cook, stirring, for 3-4 mins till it wilts.

Tip the rainbow chard into a colander and press down with the back of the spoon to squeeze out as much water as possible. Set aside to carry on draining in the colander.

Scrub the new potatoes and chop them into equal-sized chunks, around 2cm across. When the water in the pan is boiling, add the potatoes. Simmer, lid on, for 10-15 mins till the potatoes are just tender when you press a skewer into them.

While the potatoes cook, peel and finely slice the red onion. Peel and crush or grate the garlic. Halve the chilli and flick out the seeds and white bits if you prefer less heat. Finely chop the chilli. Drain and rinse the borlotti beans.

Wipe the frying pan with kitchen paper and set it over a medium heat for 2 mins. Add 2 tsp olive oil and the onion. Season with salt and pepper and cook for 3 mins till a little browned. While the onion cooks, roughly chop the chard.

Drain the potatoes. Add the potatoes to the pan. Season with pinch of salt and pepper and pop on a lid. Cook for 10 mins, stirring now and then, till the potatoes have picked up a little colour. (If your pan doesn’t have a lid, you can lay a baking tray over the top instead.)

Stir the garlic and chilli into the potatoes along with 2 tsp garam masala and 1 tsp each black onion seeds and sumach. Add the chard and borlotti beans. Cook and stir for 2 mins to warm everything up.

Crack the duck eggs into the pan. Put the lid back on and cook for 4-5 mins to just set the eggs (or cook for a few mins longer for fully set egg yolks). Scoop the pan fry onto 2 warm plates. Dust with ½ tsp sumach each and serve.