Tea-smoked Eggs with Sauteed Cucumber

For the smoked eggs: put the eggs, in their shells, in a pan of cold water. Bring to a boil, then simmer for 10 minutes. Coat the eggs in sesame oil.

Roll the eggs to create cracks that will allow flavour to penetrate into the eggs.

Line a wok with foil. Sprinkle in the tea leaves, star anise and sugar. Put in a bamboo steamer or a metal rack. Arrange the eggs on the steamer. Cover and smoke for 20 minutes over a medium heat. The wok should smoke, but not burn.

For the salad: put the cucumber in a colander and sprinkle with a little salt, to draw out water. Leave to stand for 30 minutes.

Heat 1 tablespoon of oil in a pan.

Pour off excess water from the cucumber and put into the pan with the spring onions. Stir until just warm.

Whisk together the remaining olive oil, vinegar and salt until the mixture thickens.

Stir in the warm vegetables and mix gently until everything is lightly coated.