Egg, Watercress, Jambugo Ham and Hazelnut Recipe - Great British Chefs

Ingredients

• 1/2 banana shallot, finely diced
• 25g of unsalted butter
• 45g of spinach, large leaves only, picked and washed
• 150g of watercress, picked and washed
• 60g of flat-leaf parsley, picked and washed
• 1 pinch of sea salt
• 1 pinch of freshly ground black pepper
• 50g of whipping cream, whipped to stiff peaks
• 4 eggs, free-range and very fresh
• 40ml of white wine vinegar, if poaching the eggs (optional)
• 1kg turkey leg, boneless, diced into 3cm cubes
• 75g of duck fat
• 500ml of water
• 100g of white onion, cut into 1cm dice
• 10g of garlic, sliced
• 40g of celery, chopped
• 200g of flat mushrooms, peeled and cut into 1cm dice
• 1 sprig of fresh thyme
• 1 sprig of rosemary
• 1 pinch of cornflour, diluted in 4 tbsp cold water
• 250g of watercress, leaves only
• 60g of extra virgin olive oil
• 60g of hazelnut oil
• 40g of unsalted butter
• 1/2 ficelle, (a type of thin French baguette), made into croutons then broken into large crumbs
• 20g of Iberico ham, ideally Pata Negra de Bellota from Jambugo, chopped
• 10g of hazelnuts, roasted and crushed
• 2 sprigs of chives, finely chopped
• 2g of micro herbs, or cress