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Full English tasting plate

  • 6 thin rashers pancetta Pancetta pan-chet-ahPancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
  • 25g butter, plus extra for frying Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • 3 slices white bread, crusts removed, diced
  • 200g whole wild mushroom or sliced chestnut mushrooms
  • 6 egg yolks (keep them separate)
  • 1kg vine-ripened tomato Tomato toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
  • 1 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 3 shallots, chopped Shallot shal-lotRelated to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
  • 2 garlic cloves, crushed
  • 2 thyme sprigs, leaves removed ThymeThis popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
  • 2 bay leaves
  • 1 tbsp tomato purée
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.