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Full English tasting plate
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
- 6 thin rashers pancetta
- 25g butterplus extra for frying
- 3 slices white breadcrusts removed, diced
- 200g whole wild mushroomor sliced chestnut mushrooms
- 6 egg yolks(keep them separate)
For the tomato fondue
- 1kg vine-ripened tomato
- 1 tbsp olive oil
- 3 shallotschopped
- 2 garlic clovescrushed
- 2 thymesprigs , leaves removed
- 2 bay leaves
- 1 tbsp tomato purée
Nutrition: per serving
- kcal201
- fat14g
- saturates5g
- carbs11g
- sugars6g
- fibre3g
- protein7g
- salt0.6glow
Method
step 1
Heat oven to 160C/140C fan/gas 3. Lay the pancetta on a baking sheet and stack another baking sheet on top. Cook in the oven for 15 mins until crisp, then remove and drain on kitchen paper.
step 2
To make the tomato fondue, put the tomatoes in boiling water, in batches, for 8 seconds, then quickly transfer to a bowl of ice-cold water. Peel off the skins, then quarter and deseed. Cut a couple of the tomatoes into 0.5cm squares and reserve for later.
step 3
Put the oil in a medium-sized pan. Add the shallots, garlic and thyme, and cook for 5 mins until soft. Add the bay leaves and tomato purée, and cook for a few mins more. Finally, add the tomatoes and cook everything for 15 mins until slightly dry. Discard the bay leaves, then place the tomato mixture into a blender and blend until smooth. Sieve, season and keep warm. You can make and chill this up to two days ahead.
step 4
Add the butter to a frying pan and heat until foaming. Fry the bread until golden all over, remove and drain on kitchen paper. Add the mushrooms to the same pan and fry for 2 mins until softened, adding an extra knob of butter if the pan is too dry.
step 5
Carefully place the egg yolks, one at a time, into a pan of simmering water. Cook for 1 min, then very carefully lift out and drain on kitchen paper.
step 6
To plate up, spoon the tomato fondue onto each of 6 plates and scatter with the mushrooms. Carefully top each with an egg yolk, then sprinkle with the croutons and reserved tomatoes. Finish with a slice of pancetta and season.