Peas, girolles and a crispy egg

Prepare the girolles by trimming up the stalks and removing any dirt with a pastry brush – keep all the trimmings to make the stock

Slice the shallot and the garlic cloves. In a pan with a little oil, sauté the trim from the girolles. Once coloured, add the shallot, garlic and thyme. Continue to cook until soft, then add the stock and simmer for 20 minutes

Fill a large pan with water and the white wine vinegar, then bring it up to a gentle simmer. While you wait, fill a bowl with cold water and a few ice cubes. Once the water in the pan is at a gentle simmer carefully crack 3 of the eggs (one is for luck) into it. Poach the eggs for about 90 seconds to 2 minutes. Remove from the pan and delicately pop them in the icy water. Allow to cool completely

Whisk the remaining egg. Trim up the poached eggs and dry them on some paper towel (they will be very delicate). Gently roll them in the plain flour, then into the whisked egg and then into the breadcrumbs. Set aside

Put the vegetable oil into a medium sized pan and place it over a medium heat to bring it to about 180°C

Place a frying pan over a medium heat, add a little oil and a knob of butter and begin to sauté the girolles, seasoning with salt. Once nicely browned and smelling amazing add the peas and then the stock (you might not need all the stock). Simmer until the peas are cooked and the stock and butter emulsify. Give it a try and the season accordingly, using the vinegar for acidity

Whilst this is happening, carefully place the breadcrumbed eggs in the hot oil and fry for about 90 seconds, until golden brown. Remove from the oil and place on paper towel to remove any excess oil

Spoon the peas and girolles into a bowl and pop the egg on top. Garnish with the pea shoots and enjoy!