Egg, watercress, Jambugo ham and hazelnut


Fruit & Vegetables

  • 1/2 banana shallot, finely diced
  • 45g of spinach, large leaves only, picked and washed
  • 100g of white onion, cut into 1cm dice
  • 10g of garlic, sliced
  • 40g of celery, chopped
  • 200g of flat mushrooms, peeled and cut into 1cm dice


  • 25g of unsalted butter
  • 50g of whipping cream, whipped to stiff peaks
  • 4 eggs, free-range and very fresh
  • 40g of unsalted butter

Salad & Fresh Herbs

  • 150g of watercress, picked and washed
  • 60g of flat-leaf parsley, picked and washed
  • 1 sprig of fresh thyme
  • 250g of watercress, leaves only
  • 2 sprigs of chives, finely chopped

Store Cupboard

  • 1 pinch of sea salt
  • 1 sprig of rosemary
  • 1 pinch of cornflour, diluted in 4 tbsp cold water
  • 1 pinch of sea salt
  • 10g of hazelnuts, roasted and crushed

Spices & Dried Herbs

  • 1 pinch of freshly ground black pepper
  • 1 pinch of freshly ground black pepper

Oils & Vinegars

  • 40ml of white wine vinegar, if poaching the eggs (optional)
  • 60g of extra virgin olive oil
  • 60g of hazelnut oil

Fresh Meat

  • 1kg turkey leg, boneless, diced into 3cm cubes
  • 75g of duck fat


  • 500ml of water


  • 1/2 ficelle, (a type of thin French baguette), made into croutons then broken into large crumbs


  • 20g of Iberico ham, ideally Pata Negra de Bellota from Jambugo, chopped

Speciality Ingredients

  • 2g of micro herbs, or cress