Leek and potato velouté, crispy potato egg, truffle cream

For the velouté, heat up the sunflower oil in a good-sized pan

Add the diced onion and chopped leek whites to the pan and cover the pan with a tight fitting lid. Pull the pan to the side of the stove and slowly cook the onions and leeks until softened but not browned

Once the onions and leeks are tender, add the potatoes and stock and bring to a simmer

While the potatoes are cooking, blanch the tops of the leeks and the spinach in boiling water for 2 minutes, then refresh in ice cold water, drain well and set aside for blending with the rest of the soup

Once the potatoes are tender, blend until smooth in a blender

Add the blanched spinach and leek tops to the blender at the end, once the mixture is smooth, to keep them green

Pass the soup through a fine sieve if you wish to ensure that there are no lumps

Set aside to serve with crispy egg, braised leeks and truffle cream

For the braised leek batons, first preheat the oven to 180°C

Heat up an oven-proof frying pan over a medium heat, then add the butter and the leeks. Place the leeks cut-side down; this will give them some nice colour for plating later

Once the leeks have a nice golden colour, add the stock and thyme and place in the oven for 15 minutes or until tender

Remove from the oven and reserve for plating the soup. This will be the base for the crispy egg

Take a bowl and mix the two ingredients for the truffle cream together

Pour them into a squeeze bottle if you have one, and put to one side for garnishing the soup

Put a pot of water on the stove and bring to the boil

Add six eggs and boil for 5 mins

Once the 5 minutes has passed, cool the eggs in an ice water bath

Peel the eggs and set to one side

Crack the two remaining eggs into a bowl and beat them together, then split into two containers

Take the soft-boiled eggs, coat lightly with some of the beaten egg then coat in the flour

Once the eggs are all coated, set them aside to wrap with the potato strips

Peel the potatoes then use a spiralizer to cut them into long strips resembling shoelaces

Coat the potato strands in the rest of the beaten egg then gently wrap them around the floured eggs

Heat up enough vegetable oil to submerge the eggs in a high-sided, heavy-bottomed saucepan to 180°C

Once wrapped, deep-fry the eggs until golden brown

To serve, place the crispy eggs on top of the braised leeks with the soup and a drizzle of truffle cream