Ingredients

• 600g/1lb 5oz floury potatoes
• peeled
• cut into pieces
• 6 rashers smoked streaky bacon
• roughly chopped
• 40g/1½ oz butter or olive oil
• 4 spring onions
• finely chopped
• salt and freshly ground black pepper
• 1-2 tbsp plain flour
• for dusting
• 2 tbsp olive oil
• 8 slices smoked streaky bacon
• 50g/2oz butter
• 3 tbsp olive oil
• 1 banana shallot
• finely chopped
• 1 garlic clove
• finely chopped
• 300g/11oz mixed wild mushrooms
• cleaned (torn apart if large)
• salt and freshly ground black pepper
• 4 duck eggs
• 4 sprigs chervil
• to serve

Directions

• For the bacon
• spring onion and mashed potato cakes
• place the potatoes into a pan of salted water
• bring to the boil and simmer for 12-15 minutes
• or until the potatoes are tender.
• Heat a frying pan until hot
• add the chopped bacon and cook for 2-3 minutes
• or until the bacon is golden-brown and crisp. Remove from the pan and set aside to drain on kitchen paper.
• Drain the potatoes and return to the pan. Place the pan over the heat for a few seconds to drive off any excess moisture. Pass the potatoes through a ricer into a bowl and add the butter or olive oil.
• Beat the potato mixture with a wooden spoon until well combined
• then add the spring onions and cooked
• chopped bacon and mix until well combined. Season
• to taste
• with salt and freshly ground black pepper.
• Using your hands
• form the mashed potato mixture into four equal-sized patties
• then set aside to cool. When completely cool
• place the patties into the fridge for 30-45 minutes to chill and set.
• Meanwhile
• for the sautéed wild mushrooms
• preheat the oven to 200C/400F/Gas 6.
• Place the bacon onto a baking tray and place a second baking tray on top to weigh it down and prevent it from curling as it cooks.
• Cook in the oven for 5-8 minutes
• or until browned and cooked through. Remove from the oven and set aside to cool for ten minutes
• or until the bacon has crisped up and is firm.
• Heat a pan until hot
• then add the 50g/2oz butter and one tablespoon of the olive oil. Add the shallot and cook for 2-3 minutes
• until the shallot has just softened.
• Add the garlic and the mushrooms and cook for another 3-4 minutes
• until the mushrooms have released their liquid and are tender. Season
• to taste
• with salt and freshly ground black pepper.
• For the potato cakes
• when the potato cakes have chilled and set
• remove them from the fridge and dredge in the flour.
• Heat a frying pan until hot
• add the remaining two tablespoons of olive oil
• then add the cakes
• two at a time. Cook on both sides
• turning carefully
• for 3-4 minutes
• until golden-brown on both sides and heated through. Keep warm.
• Heat a separate frying pan until hot
• add the remaining olive oil. Crack in the duck eggs and fry until cooked to your liking.
• To serve
• place a potato cake in the centre of each plate. Spoon some mushrooms onto each potato cake
• piling them up carefully. Top with a fried duck egg
• then season
• to taste
• with a little salt and black pepper. Finish with a sprig of chervil.