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Purple sprouting broccoli, confit egg yolk, swede remoulade, Berkswell cheese

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Ingredients

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Swede remoulade

Confit egg yolk

Broccoli

To serve

  • Berkswell cheese
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Method

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1
For the remoulade, julienne the swede, mix with a generous sprinkling of salt and transfer to a muslin bag. Leave to hang over a container for 1 hour to remove any moisture
2
Submerge the egg yolks in a metal bowl filled with enough olive oil to comfortably cover the yolks. Place in a water bath at 64°C for 45 minutes – alternatively, place the bowl over a pan of gently simmering water to make a bain marie. If you use this method, you’ll need to use a cooking thermometer to make sure the oil stays steadily between 62–68°C
3
Rinse the salted swede, pat dry and mix with the yoghurt, capers, English mustard and shallots. Season with salt and lemon juice and set aside
4
To prepare the broccoli, trim away the leaves and stems. When ready to serve, blanch quickly in boiling water, then finish cooking on a plancha or in a hot, dry frying pan
5
To serve, spoon some remoulade onto each plate and make a dip in the middle. Add the egg yolks to this dip, carefully removing them from the oil with a perforated spoon
6
Place the broccoli on top and use a microplane to shave the Berkswell cheese over the dish. Serve immediately
  • Berkswell cheese
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Purple sprouting broccoli, confit egg yolk, swede remoulade, Berkswell cheese

 
 

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