Full English tasting plate

• thin rashers pancetta6
• butter↗25g g

  plus extra for frying

• slices white bread↗3

  crusts removed, diced

• whole wild mushroom200g g

  or sliced chestnut mushrooms

• egg yolks↗6

  (keep them separate)

• vine‑ripened tomato↗1kg kg
• olive oil↗1 tbsp tbsp
• shallots↗3

  chopped

• garlic cloves↗2

  crushed

• thyme↗2

  sprigs, leaves removed

• bay leaves↗2
• tomato purée↗1 tbsp tbsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.