Soup

1. Add the butter to a large saucepan on a medium heat then add the shallots, garlic, thyme, and bay leaf with a pinch of salt
2. Place the lid on top and sweat the shallots for a few minutes to soften
3. Once the shallots are soft with no colour add the mushrooms and mix well through the butter and shallot mix, return the lid and carry-on cooking for about 5 minutes
4. Remove the lid and you will see moisture in the pan from the mushrooms, reduce this down until it has disappeared this will intensify the mushroom flavour
5. Add the milk and stock and bring back to the boil and then simmer for a few more minutes
6. Blitz the soup in batches and pass through a fine sieve to achieve a smooth consistency
7. Finish the soup by checking the seasoning and whisking in the crème fraiche

Crispy Hen’s Egg

1. Bring a large saucepan filled with water to the simmer then add the malt vinegar
2. Crack each egg into a separate bowl
3. Lower the temperature of the water to a simmer and lightly spin the water with a whisk or spoon and drop each egg into the centre of the pan and leave to cook for about 2-3 minutes
4. When the poached eggs have formed but still soft, remove them from the water and place into the iced water
5. Once the eggs have cooled remove and lightly trim the excess whites with scissors keeping the yolk part encased in the white of the egg then place onto a paper towel to dry
6. Take the poached egg and roll in the seasoned flour, then into the egg whites followed by coating in the breadcrumbs
7. In a deep fat fryer at 180c fry the eggs until golden brown then remove and finish with fine salt and a pinch off sea salt flakes

Wild Mushroom Crostini

1. Drizzle olive oil on both side of your bread and lightly season with sea salt then place onto a hot chargrill to colour both sides, once toasted place into a pre heated oven 180c to finish toasting
2. Heat a large frying pan until hot then add a drizzle of olive oil then add the butter, once the butter has turned a dark golden colour add the shallots followed by the mushrooms and leave for a minute, maintaining the heat in the pan
3. Lightly toss the mushrooms and carry-on cooking for another minute, now add the garlic and season well with salt and pepper
4. Be carful not to burn the garlic, finish the mushrooms with the chopped parsley, taragon and remove onto a tray lined with paper
5. To assemble the dish, add a few wild mushrooms to the bowl and place the fried egg on top of the mushroom, now pour the soup into the bowl and finish with a drizzle of olive oil. Place the remaining mushroom on the toast and serve alongside the soup.