Broad Bean and Avocado Salad with Poached Egg

Serves 4

Ingredients
200g peeled fresh broad beans (even peeled from the inner skin)
8 pieces jumbo green asparagus (woody part trimmed)
1pc peeled avocado
1pc avocado
1tbsp finely chopped parsley
1tsp finely chopped chives
4 eggs
50ml virgin olive oil
mixed leaves
salt and pepper

Boil the asparagus in boiling water for three minutes, then chill in icy water.

When chilled, cut in half lengthwise, season with salt, pepper, olive oil and chopped chives and set aside.

Peel the avocado, cut into quarters lengthwise, then neatly slice across each quarter into 3mm slices.

Lay nice on the side of the plate, followed by four cooked and seasoned asparagus. Season with broad beans with some lemon juice, chopped parsley, olive oil, salt and pepper

Place the seasoned broad beans on the asparagus.

Poach the eggs in simmering water for four minutes.

When cooked, gently remove the eggs from the simmering water, season with salt and pepper and place on the side of the dish .

Serve with some mixed leaves and a fine bread croute and a drizzle of olive oil.

Roasted Pineapple and blueberry Pannacotta

Serves 4

Ingredients
1 cup whole milk
14g gelatine leaves
3 cups whipping cream
1/3 cup honey
1tpsp sugar
Pinch of salt
1 cup blueberries
1 cup roasted pineapple cubes

Place the gelatine in ice-cold water. Let stand for three to five minutes to soften. Pour the milk into a heavy saucepan. Add the cream, honey, sugar and salt. Stir until the sugar dissolves, five to seven minutes.

Add the gelatine and  stir over medium heat just until it dissolves but the milk does not boil. Remove from the heat. Pour into six glasses so they are half full. Cool slightly.

Refrigerate until set, for at least six hours.  Spoon the berries and the roasted pineapple on  top of the pannacotta and serve.

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