Mini full English

Mini full EnglishIngredients (serves 4)

  • 4 flat field mushrooms or Portabello
  • 40g butter, softened
  • 4 baby plum tomatoes, sliced in half lengthways
  • 120g Boudin Noir (black pudding), cut into four  x 1 inch pieces
  • 4 slices of smoked pancetta or thin smoked streaky bacon
  • 4 Cumberland chipolatas
  • 4 slices of thick white or brown bread
  • 4 quails’ eggs
  • rapeseed oil for frying
  • 4 sprigs of micro parsley from micro mixed box; alternatively, use continental flat parsley
  • 10g smoked chilli ketchup


  1. Preheat the oven to 100°c, then place the halved tomatoes onto an oiled tray and lightly sprinkle with caster sugar and salt. Place in oven and cook for 30 minutes
  2. Preheat the oven to 180°c. Rub the softened butter into the mushrooms, season and place on an oiled tray before placing into the oven and cooking for 10 minutes
  3. Slice the boudin noir into 1 inch pieces, take off the skin and wrap with streaky bacon. Pan fry until the bacon is golden brown and finish cooking in oven for 5 minutes
  4. Pan fry the chipolatas until golden brown and finish cooking in oven for 8 minutes
  5. Using a pastry cutter the same diameter as the field mushroom cut out rounds from the slices of bread. These can either be toasted or fried depending on your or your customer’s preference.
  6. To build the dish, place the field mushroom atop the bread and place the bacon-wrapped-black pudding atop the mushroom with a chipolata, two slow roast tomato halves and a fried (or poached) quail’s egg.
  7. Finish with micro parsley and a swirl of smoked chilli ketchup.