Chef Simon Rogan is going back to basics. He has acquired Howbarrow organic farm, which he will use to supply his L'enclume and Rogan & Company restaurants, where he aims to serve the ingredients in their natural state.
INGREDIENTS (Serves four)
- 4 yellow turnips, approximately 7cm in diameter
- Unrefined grey sea salt
- 35g lady's smock
- 15g parsley
- 10g tarragon
- 10g garlic
- 35g pine nuts
- Rapeseed oil
- 4 organic free range duck eggs
- 4 pieces of tender sea lettuce
- Fine capers
- Sea salt and pepper
Scrub the turnips and place them on a generous bed of salt on a heavy baking sheet, then cover and pack the turnips with more salt so they are completely covered.
Place in an oven at 195°C for 45 minutes and then leave in the salt outside for another 30 minutes.
Place the duck eggs in a water bath and cook at 65°C for 30 minutes.
Emulsify the lady's smock, parsley, tarragon, garlic, pine nuts and rapeseed oil to the required consistency and season.
Remove the eggs from their shells and carefully separate the yolks from the whites.
Place on a tray and smoke in a cool smoker for 45 minutes.
To serve, smear some of the lady's smock pesto on to a plate. Break the turnips from the salt crust, top and tail them, dress in a little rapeseed oil and put on top of the pesto.
Place over the sea lettuce, a warm smoked yolk, a little sea salt, some fine capers and decorate with leaves of lady's smock and lesser celandine.
Finally, place a cloche over the dish and pump in some smoke before serving.