Asparagus, crispy quail egg, smoked bacon, sorrel broth

For the vegetable stock, place all the ingredients in a stockpot and bring to the boil. Reduce the heat to low, then simmer for 25 minutes

Turn off the heat and cover the pan with a tight-fitting lid. Leave to infuse for at least 1 hour, and ideally overnight

Strain the stock into a large jug and discard the solids

To finish the broth, make a roux with butter and flour by melting butter and mixing in the flour. Add the mixture to a large pan and cook out for 1 minute

Mix in some of the vegetable stock to loosen the roux, then whisk in the rest of it

Bring to the boil and stir until thickened

Take off the heat and add the sour cream, parsley and 100g of the sorrel. Blend with a stuck blender until smooth

Season to taste with salt and pepper

Cut the remaining 100g of the sorrel leaves into a fine julienne by rolling the picked leaves together like a cigar and then slicing them into thin strips. Set aside

For the smashed new potatoes, add the potatoes to a pan of cold, salted water along with the aromatics

Slowly bring the potatoes to the boil, then reduce to a simmer

Cook until just tender, then let cool in the cooking liquid. Once cool, remove the skin and lightly crush the potatoes

While the potatoes cool, make the bacon. Preheat the oven to 180°C

Use the back of a knife to stretch the bacon until very thin

Place the bacon between two heavy oven trays

Roast the bacon in the oven for about 8 minutes, or until crispy and golden

Drain the bacon on paper towels and set aside to crisp up

For the crispy quails eggs, bring water to a rapid boil with a good pinch of salt

Place the quail eggs in the boiling water and cook for 2 minutes

Refresh the eggs in ice water to cool them

Very carefully peel the quail eggs so they don’t break

Whisk together the milk and egg

Roll the eggs in the seasoned flour, dip them in the beaten egg, then roll them in the panko

When ready to serve, heat up a few centimetres of oil in a high-sided, heavy-bottomed pan to 180°C

Deep fry the eggs until golden brown, about 2 minutes

Snap the tough, woody parts off the asparagus at the base, and cut off the top 4 cm of the asparagus tips

Blanch the asparagus tips in salted, boiling water for 2 minutes, then cool in iced water

Shave the rest of the asparagus thinly on a mandoline

Season the raw asparagus with salt and a touch of lemon juice. Set aside to soften for 5 minutes

Warm up the peeled crushed potatoes and place them in the middle of each plate

Arrange the cooked asparagus tips on each plate, then make a nest out of raw asparagus strips and put it on top of the potatoes

Cut a deep-fried quail egg in half and place on top of the asparagus with the crispy bacon

Garnish with micro sorrel leaves

Bring the sorrel soup to the boil, then add the remaining sorrel leaves. Pour the broth around the potatoes and egg, then serve