Full English tasting plate
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Serving:
Print Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 201
  • Carbohydrate Content: 11g
  • Fat Content: 14g
  • Fiber Content: 3g
  • Protein Content: 7g
  • Saturated Fat Content: 5g
  • Sodium Content: 0.6g
  • Sugar Content: 6g

Full English tasting plate

By December 4, 2019

Ingredients

Instructions

  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. 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. 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 puree, 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. 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. 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. 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.

Christmas brunch recipe for 6 people, takes only 50 mins; recipe has pancetta, butter, white bread, wild mushroom, egg yolk, tomato, olive oil, shallot, garlic clove, thyme, bay leaf and tomato purée.

By Christmas brunch