Slow-cooked hen's egg with girolles, hazelnuts and goat's curd

Place the eggs (in the shells) in a water bath set to 62ºC for one hour and leave them to slow-cook while you prepare the other components of the recipe

To make the mushroom purée, place a frying pan over a high heat and, once smoking, add the oil and the mushrooms. Fry until all the moisture evaporates and the mushrooms begin to caramelise. Add the butter, shallot, garlic and thyme and season, then add the madeira to deglaze and reduce until nearly all the liquid has evaporated

Add the chicken stock and leave to simmer for 30–40 minutes. Blend until smooth, pass through a sieve and season to taste. Keep warm or gently reheat just before serving

To make the praline, blend the hazelnuts with the smoked butter into a coarse paste, then set aside

To make the black garlic purée, place the black garlic cloves in a small pan with the chicken stock. Cover and simmer until the cloves have completely softened, then transfer the cloves to a food processor or blender and blitz, adding the leftover chicken stock in as needed to create a smooth purée. Taste and season then transfer to a piping bag or squeezy bottle

To make the tuile, preheat an oven to 180ºC/gas mark 4. Brush one sheet of pastry with the butter. Arrange the flower petals evenly over the top then place the second sheet on top and brush with more butter

Cut the pastry into 8 2x15cm strips and place on a silpat mat or tray lined with baking paper. Place a second silpat mat, or another sheet of baking paper and tray on top then bake for around 8 minutes or until crisp and golden. Set aside

To cook the mushrooms, place a frying pan over a high heat and add the 2 knobs of butter. Once foaming, add the mushrooms with a splash of water and turn the heat down to medium. Cook for a couple of minutes then season with salt

Now everything is ready, you can plate. Place roughly 25g of the hazelnut praline in the bottom of each bowl, followed by an equal amount of goat's curd. Top with some of the warm mushroom purée, then carefully crack open a slow-cooked egg on top. Add the mushrooms around the edge along with 10g of diced pickled walnut per bowl, then spoon over about 20ml of the warm reduced chicken stock

Finish with a little more of the praline over the egg and some watercress leaves. Carefully pipe small dots of the goat's curd alternating with black garlic purée onto each tuile and add some small pea shoots. Balance the tuiles over each bowl and serve warm