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Ingredients

• 175 g unsalted butter
• 4 free range egg yolks
• 1 tablespoon lemon juice
• Freshly ground white pepper, salt

Method

Melt the butter in a saucepan, skin any froth off the top. Ìý

Cool the butter a little. Ìý

Combine the egg yolks and 2 tablespoons of water in a heatproof bowl placed over aÌýsaucepan of simmering water making sure the base of the bowl does not touch the water.Ìý

Using a wire whisk, beat for about 3 minutes or until the mixture is thick and foamy. ÌýMake sure the bowl does not get too hot or you will end up with scrambled eggs. Ìý

Add the butter slowly, a little at a time at first, whisking well between each addition. ÌýKeep adding the butter in a thin stream, whisking continually until all used up. Ìý

Stir in the lemon juice, season with salt and white pepper.

Ingredients

• 12 stalks of asparagus
• 4 free range eggs
• Plain flour, egg wash
• 100g white bread crumbs
• 50g butter
• 1 shallot, peeled & finely chopped
• 200g St George’s mushrooms
• Handful wild garlic leaves
• Malden sea salt
• Freshly ground black pepper
• Oil for deep frying

Ìý

Method

Start by preparing the asparagus.

Cut the woody last 2 cm from the bottom of the stalk & shave the bottom 2cm of outer skin from the newly sliced stalk.

Cook the asparagus in plenty of boiling salted water for approximately 2½ minutes, keeping it firm & crunchy – not soft. Refresh it immediately in iced water to prevent it from continuing to cook – or eat it hot straight away.

Next, poach the eggs. Bring a large pan of water to a simmer, add a few drops of vinegar & swirl with a slotted spoon to create a whirlpool effect. Cook the eggs two at a time. Crack one into a small bowl & gently slide into the centre of the whirlpool; repeat with the other egg. Poach for about 3 minutes until the whites are set but the yolk is still runny in the middle. Remove the egg with a slotted spoon & slide into a bowl of cold water to stop the cooking process. Repeat to cook the other eggs.

When cool, remove the eggs from the water, drain & dry on a clean tea towel. Dust in plain flour, dip in egg wash & roll in white breadcrumbs until the poached egg is evenly coated. Repeat the process to give the eggs a thorough coating, ready for deep frying to crispy & golden just before serving.

Place a large non-stick frying pan on the hob over a moderate heat. Put the butter in the pan. When the butter starts foaming add the shallot & gently sweat without colouring until softened. Add the mushrooms & gently fry in the onion butter. Add the wild garlic, season & let the garlic wilt for a few seconds.

Divide the mushroom mix between four warmed plates. Take the chill off the asparagus stalks in the same frying pan (no need to clean).

Drop the breadcrumbed poached eggs into a pan of hot oil & deep fry for 60 seconds until golden. Remove from the oil & pat dry on kitchen paper.

Place the warmed asparagus over the mushroom salad & finally top with a crispy poached egg.

When you cut into the egg, the yolk becomes the sauce to dress the dish.

Ingredients

• 810g dark dairy-free chocolate
• 3 cans of coconut milk
• 3 tbsp sugar
• ½ cup if strong cold coffee

Method
Preheat the oven to 150°C.

Melt the chocolate in a bain marie.Ìý

Beat the coconut milk & sugar together until nice & fluffy.

Pour in the chocolate on top of the creamed coconut mixture & add in the coffee.Ìý

Bake in a bain marie for 1 hour & chill until set.