Full English tasting plate

Ingredients

• 6  pancetta thin
• 25 g butter for frying
• 3 slices sandwich bread diced white
• 200 g crimini mushrooms wild whole sliced
• 6  egg yolk (keep them separate)
• 1 kg vine ripened tomato 
• 1 tbsp olive oil 
• 3  shallots chopped
• 2  garlic clove crushed
• 2  thyme sprigs 
• 2  bay leaves 
• 1 tbsp tomato purée 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• sieve
• blender

Directions

1. Heat oven to 160C/140C fan/gas
2. 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.
3. 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.
4. Cut a couple of the tomatoes into 0.5cm squares and reserve for later.
5. Put the oil in a medium-sized pan.
6. Add the shallots, garlic and thyme, and cook for 5 mins until soft.
7. Add the bay leaves and tomato pure, 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.
8. Add the butter to a frying pan and heat until foaming. Fry the bread until golden all over, remove and drain on kitchen paper.
9. 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.
10. 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.
11. 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.