A starter for four combining the flavours of roasted nuts, earthy mushrooms and soft poached duck egg.
By Phil Howard
From Saturday Kitchen
4 duck eggs
8 large morels, chopped
300g/10½oz sprouting broccoli
2 tbsp fresh breadcrumbs
1 eryngii (king oyster) mushroom, cut into thin slices
1 tsp roasted and salted almonds, chopped, to garnish
For the vinaigrette
1 tsp mustard powder
1 tsp demerara sugar
1 tbsp white wine vinegar
½ clove of garlic, minced
150ml/5fl oz vegetable oil
To make the cashew milk, preheat the oven to 180C/160C Fan/Gas 4 and place the cashews onto a lined baking sheet. Bake for 10 minutes or until golden-brown. Place the nuts in 300ml/10fl oz water and soak for 2 hours. Blend the nuts and water in a liquidiser until you have a velvety dressing.
Bring a pan of water to simmering and stir until it is circling. Crack an egg into the water and cook for 4½ minutes. Remove from the water and set aside. Repeat to cook the other eggs.
Heat half the butter in a frying pan and cook the morels for 2 minutes. Set aside. Heat the remaining butter and cook the breadcrumbs until golden. Set aside.
To make the vinaigrette, whisk together all the ingredients in a small bowl.
Blanch the broccoli in a pan of boiling water for 3 minutes then drain.
To serve, lay the broccoli on the serving plates. Dress with a little vinaigrette. Coat with the cashew cream. Place the egg, morels and eryngii on top. Garnish with the breadcrumbs and almonds.