- 6 thin rashers pancetta
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 25g butter, plus extra for frying
Butter is a dairy product made from separating whole milk or cream into fat and…
- 3 slices white bread, crusts removed, diced
- 200g whole wild mushroom or sliced chestnut mushrooms
- 6 egg yolks (keep them separate)
For the tomato fondue
- 1kg vine-ripened tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 shallots, chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 garlic cloves, crushed
- 2 thyme sprigs, leaves removed
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 bay leaves
- 1 tbsp tomato purée
Heat oven to 160C/140C fan/gas 3. Lay the pancetta on a baking sheet and stack another baking sheet on top. Cook in the oven for 15 mins until crisp, then remove and drain on kitchen paper.
To make the tomato fondue, put the tomatoes in boiling water, in batches, for 8 seconds, then quickly transfer to a bowl of ice-cold water. Peel off the skins, then quarter and deseed. Cut a couple of the tomatoes into 0.5cm squares and reserve for later.
Put the oil in a medium-sized pan. Add the shallots, garlic and thyme, and cook for 5 mins until soft. Add the bay leaves and tomato purée, and cook for a few mins more. Finally, add the tomatoes and cook everything for 15 mins until slightly dry. Discard the bay leaves, then place the tomato mixture into a blender and blend until smooth. Sieve, season and keep warm. You can make and chill this up to two days ahead.
Add the butter to a frying pan and heat until foaming. Fry the bread until golden all over, remove and drain on kitchen paper. Add the mushrooms to the same pan and fry for 2 mins until softened, adding an extra knob of butter if the pan is too dry.
Carefully place the egg yolks, one at a time, into a pan of simmering water. Cook for 1 min, then very carefully lift out and drain on kitchen paper.
To plate up, spoon the tomato fondue onto each of 6 plates and scatter with the mushrooms. Carefully top each with an egg yolk, then sprinkle with the croutons and reserved tomatoes. Finish with a slice of pancetta and season.