Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Trim the ends from the asparagus and blanch in salted, boiling water for 2 minutes. Refresh in iced water, drain and place on kitchen paper to dry
2 bunches of green native asparagus
Lower the duck eggs into a pan of boiling water and cook for 7 minutes. Refresh under cold running water before carefully peeling the eggs - this can be a little tricky so take your time
4 duck eggs
Prepare 3 bowls for coating, then dredge the eggs through each in turn. Set aside until ready to use
100g of plain flour
1 egg, beaten
150g of white breadcrumbs
Preheat the oven to 200˚C/gas mark 6
Peel and finely chop the shallots. Add 75g of the butter to a saucepan, place over a medium heat and cook the shallots until soft
75g of butter
Cook the chorizo whole in the oven for 10 minutes, then chop into small cubes and add to the softened shallots. Chop the lovage and stir into the shallots and chorizo
200g of chorizo sausage
1 bunch of fresh lovage
Shallow-fry the asparagus in the remaining butter until just starting to colour. Deep-fry the eggs at 180°C until golden brown, then rest in a warm place for 1 - 2 minutes so that the residual heat can continue to cook the eggs slightly
75g of butter
Serve each egg next to the asparagus spears and spoon over the chorizo mix
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.