Wild mushroom and braised courgette and celery with an egg and tarragon vinaigrette

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

Ingredients

  • 75g/2¾oz butter
  • 150ml/5fl oz light chicken stock
  • 1 head of celery, each stalk cut into 2in batons
  • 6 baby courgettes, halved lengthwise
  • 150g/5½oz wild mushrooms
  • few sprigs thyme
  • splash Madeira wine
  • dash oil
  • 3 king scallops

For the dressing

  • 4 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove, crushed
  • 1 free-range egg
  • 2 sprigs tarragon, finely chopped
  • salt and freshly ground black pepper