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Full English tasting plate

Contains pork – recipe is for non-Muslims only
Michelin-starred chef Jason Atherton deconstructs the Great British breakfast and makes a light, playful plate

  • Prep: 20 mins
    Cook: 50 mins
  • Serves 6
  • More effort
  • Serves 6
  • More effort
  • Calories 201
  • Carbohydrates 11
  • Saturated Fat 5
  • Sugar 6
  • Protein 7
  • Fat 14
  • Fibre 3
  • Salt 0.6

Nutrition per serving

  • Calories 201
  • Carbohydrates 11
  • Saturated Fat 5
  • Sugar 6
  • Protein 7
  • Fat 14
  • Fibre 3
  • Salt 0.6

Ingredients

  • 6 thin rashers pancetta
  • 25g butter, plus extra for frying
  • 3 slices white bread, crusts removed, diced
  • 200g whole wild mushrooms or sliced chestnut mushrooms
  • 6 egg yolks (keep them separate)
  • 1kg vine-ripened tomatoes
  • 1 tbsp olive oil
  • 3 shallots, chopped
  • 2 garlic cloves, crushed
  • 2 thyme sprigs, leaves removed
  • 2 bay leaves
  • 1 tbsp tomato purée

Method

  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 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.

  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.