nightshift

Eat, Sleep, Nightshift, Repeat by Tommy Heaney - this was Tommy's starter on Great British Menu.

Eat, Sleep, Nightshift, Repeat by Tommy Heaney - Great British Menu 2018

Beans

1kg cocoa de Paimpol beans beans

chicken stock

carrot

leek

onion

celery

garlic

thyme

basil leaves

smoked pancetta

duck eggs

shredded filo pastry (kadaifi)

milliliters white wine vinegar

Consommé

vegetable stock

sourdough

Mushroom

Shimeji mushrooms

chestnut mushrooms

chardonnay

white wine vinegar

sugar

Confit Tomato

vine, cherry tomatoes

salt

Bacon foam

milk

cream

1sprig rosemary

xanthan gum

Pancetta Crisps

pancetta

Puffs Rice

Wild Rice

litre Rapeseed Oil

Peel the beans and place in stock with carrots, onions, celery and leeks left whole, pour and cover with chicken stock and garlic, add pancetta whole bring to simmer for about 30 minutes.

Poach duck eggs in boiling water with vinegar for 2 minutes, refresh in ice water.

Pack dry then roll in flour. Then roll in filo pastry.

Remove the crust from the sourdough and blend into breadcrumb consistency, toast in oven until golden brown.

Place all ingredients in a pan and reduce on a low heat until you reach soup consistency.

Freeze and thaw, defrost in a j cloth and check for seasoning.

Add chardonnay, white wine vinegar, sugar and garlic and reduce by half.

Quarter the chestnut mushrooms and sweat down in oil. Add Shimeji mushrooms and combine with pickling liquid.

Blanc the tomatoes in boiling water, remove the skin. Combine sugar, salt, thyme and garlic and add all ingredients to the vacpac bag. Sous Vide at 80c for 1 hour.

For the bacon foam, add all ingredients to a vacpac bag and sous vied at 70c for 8 hours.

Pass and blend with xanthan gum. Place in a siphon gun with 2 C02 canisters.

For the pancetta crisps, place between 2 greaseproof trays and bake at 180c for 20 minutes.

For the rice, bring oil to 200c, fry rice for 30 seconds and strain.

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