Serves 4

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INGREDIENTS 

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10 Jersey Royal Potatoes
1 bunch of British Asparagus
6 Shallots
4 Free Range Hens Eggs
Truffled Pecorino
Maldon Sea Salt & Pepper to taste
Wild Garlic Oil

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For the Cured Egg Yolk
1 Free Range Egg Yolk
75g Sugar
225g Salt

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For the Milk Froth
500ml Jersey Milk
2g Bicarbonate of Soda
Salt & White Pepper to taste

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METHOD

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For the Cured Egg Yolk
To make the egg yolk cure combine both salt & sugar. Put one-third of the mix in a small container. Then carefully without breaking the yolk, place on top and with the rest of the curing mix cover the yolk. Leave in the fridge for four days.
Once done, rinse the yolk under cold water & dehydrate at 63°C for approx 3 hours.

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For the Milk Froth
Vacuum pack the milk & bicarbonate of soda and cook at 82°C for 24 hours.
Once done remove from bag and season to taste.

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For the Hens Egg
Place eggs in a 63°C water bath for two hours.

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For the Shallots
Preheat an oven at 180°C
Peel the shallots and cut in half, be sure to keep the root attached. Place in a hot frying pan with Rapeseed Oil flat side down. Add butter and roast in the oven for 5 minutes. Remove from the oven & remove the outer layer.

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For the Jersey Royals
Cut Jersey Royals in half (or thirds/quarters), so they are of a similar size. Place into a pan of salted cold water and bring to the boil. Once boiling turn heat down to low for approx 10-15 minutes until tender. Drain the water and return to pan. Toss in a little Wild Garlic oil until coated and glossy.

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For the Asparagus
Cut Asparagus into thirds. Cook in a pan of rapidly boiling salted water. Remove when tender, approx 1-2 minutes. Add to the Jersey Royals in Wild Garlic Oil.

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TO SERVE

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Prepare a tray with a cloth for draining. Remove eggs from water bath and crack onto the tray. Pinch of Maldon Sea Salt to season

Place the Jersey Royals, Asparagus and shallots onto the tray to remove any excess oil and butter. Begin plating up, using an immersion blender froth Milk and spoon over. Finish by shaving cured egg yolk and truffled pecorino on top.