Ingredients

Ingredients For the tomato jelly

• 2kg/4lb 6½oz plum tomatoes, peeled

• dash olive oil

• 2 leeks, thoroughly washed, chopped

• 2 stalks celery, chopped

• 2 carrots, chopped

• 2 shallots, chopped

• 2 tbsp tomato paste

• 1 bunch fresh basil, stalks only

• 1 garlic clove

• 2 bay leaves

• 250ml/8¾fl oz tomato juice

• 1-2 tbsp caster sugar

• 2 tsp salt

• 5½ leaves gelatine per litre of tomato stock produced

For the bacon onion cream

• 1 tbsp olive oil

• 1kg/2lb 3¼oz white onions, finely sliced

• 100g/3½oz bacon

• 200ml/7fl oz double cream

• pinch salt

For the lettuce soup

• 2 heads English lettuce

• salt

For the garnish

• 2 onions, sliced into rings

• 100ml/3½fl oz milk

• 50g/1¾oz plain flour

• 300ml/½ pint vegetable oil, for deep frying, plus 1 tsp extra

• 150g/5¼oz bacon lardons

For the cheese mixture

• 825g/1lbs 13¼oz cheddar, grated

• 215ml/7½fl oz milk

• 60g/2¼oz plain flour

• 60g/2¼oz fresh breadcrumbs

• 2 free-range eggs

• 2 free-range egg yolks

• 1 tsp prepared English mustard

• good splash Worcestershire sauce

For the sandwich

• 1 loaf brioche

• 8 large slices prosciutto

• 1 black truffle, thinly sliced

Description

Recipe Uses 2kg/4lb 6½oz Plum Tomatoes, Peeled, Dash Olive Oil, 2 Leeks, Thoroughly Washed, Chopped, 2 Stalks Celery, Chopped, 2 Carrots, Chopped, 2...

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