Ingredients

• 150g/5½oz cashews
• 4 duck eggs
• 50g/1¾oz butter
• 8 large morels
• chopped
• 300g/10½oz sprouting broccoli
• 2 tbsp fresh breadcrumbs
• 1 eryngii (king oyster) mushroom
• cut into thin slices
• 1 tsp roasted and salted almonds
• chopped
• to garnish
• 1 tsp mustard powder
• 1 tsp demerara sugar
• 1 tbsp white wine vinegar
• ½ clove of garlic
• minced
• 150ml/5fl oz vegetable oil

Directions

• To make the cashew milk
• preheat the oven to 180C/160C Fan/Gas 4 and place the cashews onto a lined baking sheet. Bake for 10 minutes or until golden-brown. Place the nuts in 300ml/10fl oz water and soak for 2 hours. Blend the nuts and water in a liquidiser until you have a velvety dressing.
• Bring a pan of water to simmering and stir until it is circling. Crack an egg into the water and cook for 4½ minutes. Remove from the water and set aside. Repeat to cook the other eggs.
• Heat half the butter in a frying pan and cook the morels for 2 minutes. Set aside. Heat the remaining butter and cook the breadcrumbs until golden. Set aside.
• To make the vinaigrette
• whisk together all the ingredients in a small bowl.
• Blanch the broccoli in a pan of boiling water for 3 minutes then drain.
• To serve
• lay the broccoli on the serving plates. Dress with a little vinaigrette. Coat with the cashew cream. Place the egg
• morels and eryngii on top. Garnish with the breadcrumbs and almonds.