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Ingredients

• 1 pint duck fat
• 4 large potatoes, chopped into small cubes
• 200 g cooked salted calves tongue, (optional)
• 500 g cooked salted beef brisket, chopped into small cubes
• 4 cooked beetroot, (not in vinegar), chopped into small cubes
• 125 g butter
• 2 cloves garlic
• 1 lemon, zest and juice
• 2 bunches spring onions
• 100 g chopped mixed parsley and tarragon
• 1-2 tbsp olive oil
• 4 eggs

• 100 ml white wine
• 200 ml chicken stock
• 1-2 tbsp dijon mustard
• 150 ml cream
• squeeze lemon juice

Description

Jay Scrimshaw Cooks A Homely, Comforting Dish That Is Perfect For A Lazy Brunch

UK TV