Ingredients

Ingredients For the watercress jelly

• 180g/6oz watercress, roughly chopped

• 200ml/7fl oz water

• salt, to taste

• 2 gelatine leaves, soaked in cold water until softened

For the asparagus purée

• 50g/2oz butter

• 260g/9½oz asparagus, woody ends trimmed, thinly sliced

• salt, to taste

For the egg yolk 'confit'

• 12 free-range eggs

For the mayonnaise

• 1 free-range egg

• ½ tsp English mustard powder

• 1 tsp sherry vinegar

• ½ tsp salt

• 2 tsp warm water

• 200ml/7fl oz vegetable oil

For the toast

• 1 sourdough bread loaf

• rapeseed oil, for drizzling

• salt and freshly ground black pepper

To serve

• 20 asparagus spears, woody ends trimmed

• 60g/2oz salted butter

• 60g/2oz cured smoked ham, cut into small pieces

• handful baby watercress

Specialist equipment

• temperature-controlled water bath

• vacuum pack bags

• commercial vacuum pack machine

Description

Recipe Uses 180g/6oz Watercress, Roughly Chopped, 200ml/7fl Oz Water, Salt, To Taste , 2 Gelatine Leaves, Soaked In Cold Water Until Softened, 50g/2oz...

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