• 8 Free Range Eggs

• 200 ml Cream pouring

• 1 teaspoon Thyme

• 1 Garlic

• 10 g black truffles or truffle oil

• 4 thick slices of Brioche

• 100 g Butter

• salt and freshly ground black pepper
  
  
  

Method

• Place the cream into a saucepan with the crushed garlic clove and the thyme and a pinch of salt.

• Grease ramekin moulds well with butter (or better yet truffle butter).

• Place one tablespoon of cream into each mould and then break in two whole eggs. Top with the remaining reduced cream.

• Prepare a water bath with boiling water and place the moulds into the water bath so that the level is at least half way up the moulds.

• Place the water bath into a pre-heated oven at 180 degrees for 10 minutes.

• Whilst the eggs are cooking toast the brioche and cut into thick solders (slices).

• Remove the cocottes from the oven and serve with the toasted brioche fingers. If you want to jazz the eggs up, add a few drops of truffle oil.

• 1 bunch silverbeet

• 100 g Butter

• 2-3 medium Red Onions chopped

• 1 sprig fresh Thyme

• 3 Garlic

• 2 tablespoons white wine vinegar

• Salt to taste

• 50 g Flour

• 6 Anchovies

• 1 Garlic sliced

• 2 tablespoons Thyme

• 1 cup crème fraiche

• 2 egg yolks

• 75 g Parmesan

• ½ cup Green Olive pitted

• ½ cup Black Olive pitted

• 400 g pre brought short crust pastry
  
  
  

Method

• Roll the pastry out and lie it on a baking sheet – blind bake until lightly golden. (Blind baking is the process of weighing the pastry down with dried beans etc. to stop it puffing up).

• Cook the red onions in butter until soft. Season. Spread the red onions across the tart base.

• To make a court bouillon, bring a pan of water seasoned with thyme, garlic, white wine vinegar and salt to the boil.

• Cook the silver beet stems until tender, approximately 5 minutes. Remove the stalks, blanche the leaves then drain – reserving the water.

• Make a roux by mixing butter and the anchovies until they melt. Add flour over a gentle heat without browning, then add the sliced garlic and thyme and cook for 1-2 minutes.

• Add 400mls of the reserved court bouillon to make a white sauce, stir through the silver beet stems and spoon over the red onion into the tart case.

• Scatter the chopped blanched spinach leaves and sprinkle over the olives.

• Mix the crème fraiche with egg yolks and parmesan and spoon on top of the tart.

• Place into the oven at 180C degrees for 10 minutes.

• 4 tortillas

• 1 medium green zucchini

• 1 cup grated mozzarella

• 2 tablespoons chopped basil

• Salt & Pepper

Aubergine Tortillas

• 1 Eggplant, thinly sliced & grilled

• 4 tablespoons tomato passata

• 2 tablespoons chopped basil

• 1 cup grated mozzarella
  
  
  

Method

Zucchini Tortillas

• For the zucchini tortillas, combine the grated zucchini with the grated cheese, chopped herbs and season.

• In a pan large enough for the tortillas place one tortilla on the bottom and then spread a handful of the zucchini mixture over that and then place another tortilla on top.

• Cook on either side over a medium heat for 2-3 minutes until brown.

Aubergine Tortillas

• For the Aubergine tortillas, firstly thinly slice the Aubergine /eggplant and grill them until they are cooked. Then set aside.

• Repeat the same method as with the zucchini tortillas. This time using slices of eggplant pasata and chopped basil, finished with a sprinkle of mozzarella.

Ingredients

• 100g/4oz fresh peas, shelled

• ¼ bunch fresh mint, chopped roughly

• 1 tsp young pecorino, grated

• 55g/2oz parmesan, grated

• 1 lemon

• 1-2 tbsp olive oil

• 50g/2oz unsalted butter

• 3 eggs, preferably free range

• 1-2 tbsp crème fraîche

• salt and freshly ground black pepper