Full English tasting plate

Name: Full English tasting plate
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 6 thin rashers pancetta; 25 grams butter, plus extra for frying; 3 slices white bread, crusts removed, diced; 200 grams whole wild mushroom or sliced chestnut mushrooms; 6 egg yolks (keep them separate); 1 kg vine-ripened tomato; 1 Tbsp olive oil; 3 shallots, chopped; 2 garlic cloves, crushed; 2 thyme sprigs, leaves removed; 2 bay leaves; 1 Tbsp tomato purée

Full English tasting plate takes roughly 1 hour and 10 minutes from beginning to end. This recipe serves 6. One portion of this dish contains approximately 7g of protein, 9g of fat, and a total of 168 calories. A mixture of rashers pancetta, olive oil, thyme sprigs, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a side dish.

Instructions

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Pancetta

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Tomato

Water

Ice

Equipment you will use

Bowl

Cut a couple of the tomatoes into 0.5cm squares and reserve for later.

Ingredients you will need

Tomato

Put the oil in a medium-sized pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the shallots, garlic and thyme, and cook for 5 mins until soft.

Ingredients you will need

Shallot

Garlic

Thyme

Add the bay leaves and tomato pure, 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.

Ingredients you will need

Bay Leaves

Tomato

Equipment you will use

Blender

Sieve

Add the butter to a frying pan and heat until foaming. Fry the bread until golden all over, remove and drain on kitchen paper.

Ingredients you will need

Butter

Bread

Equipment you will use

Frying Pan

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.

Ingredients you will need

Mushrooms

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Egg Yolk

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Mushrooms

Croutons