Vegetable Stew Recipe With Poached Egg - Great British Chefs

Ingredients

• 90g of shallots
• 90g of carrots
• 90g of fennel
• 40g of celery
• 90g of leek
• 90g of courgette
• 90g of broccoli
• 4 tbsp of rapeseed oil
• 1000ml of water
• 90g of fresh peas
• 90g of gem lettuce, sliced into strips
• 20g of spring onions, chopped
• 100g of cherry plum tomatoes, quartered
• 4 tbsp of chervil, chopped
• 2 tsp tarragon, chopped
• 4 duck eggs
• 1 handful of nasturtium flowers and leaves
• 40g of crème fraîche