Tomato Bread

1. Cut the tomatoes in half and grate collecting the pulp in a bowl
2. Place the pulp in sieve over another bowl and drain the clear liquid
3. Place the pulp in a bowl and add olive oil & salt mix until incorporated
4. Put to one side (don’t fridge)
5. Slice the bread approx 2cm thick and 8cm wide
6. Char over coal or wood (gas bbq will do)
7. Slice the garlic clove in half, rub over the charred bread (apply good pressure)
8. Put a good couple of spoonfuls of the tomato mix over the bread
9. Eat immediately adding more Malden on top if required

Gypsy Potatoes

1. Wash then peel potatoes
2. Cut into rough 2cm squares
3. Place in a sauce pan with peeled garlic cloves & olive oil
4. Add a GOOD pinch of salt. bring up slowly & cook on a gentle simmer for 45 to 60 min
5. Meanwhile clean and prep your mushrooms
6. Using a brush to clean the dirt then a knife to trim off the dirt being careful not to have too much wastage. DO NOT WASH!
7. Cut your mushrooms to roughly 1.5-2cm pieces as long as they are the same size. Put to one side
8. Once the potatoes are done place in sieve collecting the oil
9. Put into a fresh pan keep warm adding a little of the oil back
10. Add salt if necessary
11. Fry the mushrooms in olive on a high heat being careful not to burn as they will go bitter, also being careful not to overcrowd the pan.Adding the thyme as they almost finish cooking, transfer on to a tray with a jay cloth
12. Place the well seasoned hot potato in a 13cm terracotta dish
13. Smooth the potato at the top then and make a well in the centre
14. Crack the egg and separate the whites, place the yolk in the well
15. Place the hot ceps on top keeping the yolk exposed
16. Finish with salt on the yolk then dust the cep powder