1. Place together the boiled eggs & diced beetroot in a bowl. Take a pan, add water, sugar, apple cider vinegar, cloves, star anise & salt, and let it boil.

2. Pour this liquid over the eggs & beetroot covering them completely & keep it aside for a minimum of 2 hours.

3. Arrange the cherry tomatoes & grated garlic on a baking dish & tuck thyme sprigs around. Drizzle generously with olive oil, until the tomatoes are halfway submerged.

4. Sprinkle with sugar & season with salt & pepper to taste. Add the balsamic vinegar & toss gently to coat. Bake at 130°c until tomatoes are wrinkly & not burst, about 1.5 hours.

5. Once ready, remove the tomatoes from the oven & let them cool at room temperature. Store in air-tight containers, topping the tomatoes with its cooking oil.

6. For cured eggs, mix equal parts of sugar & salt. Divide the mix into two equal parts. Put the first part in a bowl, place the egg yolks on top & cover with another part. Keep it in the refrigerator for at least 24 hours. Wash & pat dry the yolks afterwards & bake in the preheated oven at 95o°C for 30 minutes or until the yolks are dry to the touch.

7. For yolk vinaigrette, place egg yolk in a bowl. Add mustard & mix. Add parsley, chopped shallots & vinegar. Season with salt & pepper & mix well. Add oil in a thin stream whisking continuously, add lemon juice & adjust the seasoning.

8. To serve, mix the yolk vinaigrette with kale & corn kernels, and place both of them separately. Mix the vinaigrette with half-cut beet eggs & confit tomatoes, and assemble separately next to each other. Garnish with grated cured egg yolk.

1. Mix water and egg powder to make a smooth puree.

2. Add salt and pepper and keep them for 10 minutes.

3. Melt butter along with oil, once it is hot sauté.

4. Pour the egg mix and leave it for 50 seconds, after that slowly turn it and cook like scrambled eggs.

5. Add basil leaves.

6. Finish with fresh milk.

1. Mix water and egg powder to make a smooth puree.

2. Add salt and pepper and keep them for 10 minutes.

3. Melt butter along with oil, once it is hot sauté.

4. Pour the egg mix and leave them for 50 seconds, after that slowly turn them and cook still like scrambled egg.

5. Add basil leaves.

6. Finish with fresh milk.

1. Mix egg powder and water nicely and then white flour, sugar, and salt.

2. Mix them well and leave them for 20 minutes.

3. Pour into the pan and cook as a pancake. Use unsalted butter and oil.

4. For the sauce, reduce orange juice to sauce consistency, and add honey and cinnamon powder.