Leek, Parma ham and Lincolnshire poacher


For the Lincolnshire kuzu

  • 250g Lincolnshire poacher cheese
  • 600ml milk
  • 42g corn flour

For the hazelnut bread
(Makes 6 tins)

  • 800ml water
  • 500g brown flour
  • 1kg white flour
  • 100g yeast
  • 30g sugar
  • 40g salt
  • 300g hazelnuts

For the leeks

  • 1 leek
  • 50g butter
  • Salt and pepper, to taste

For the truffle cheese

  • 250g whey
  • 2.5g salt
  • 25g truffle paste

For the herb emulsion

  • 20g tarragon
  • 20g parsley
  • 20g dill
  • 20g basil
  • 1 egg yolk
  • 20g white wine vinegar
  • 300g veg oil
  • Salt, to taste



For the Lincolnshire kuzu.

  1. Grate the cheese into a pan then pour the milk over the cheese.
  2. Bring the milk and cheese to a low simmer for 10 minutes.
  3. Pass through a chinois with muslin, making sure you squeeze all the liquid through.
  4. Keep the whey in the chinois for later.
  5. Pour your milk back into the same pan and add in the corn flour.
  6. Put the milk back on the stove on a medium heat.
  7. The milk will go quite thick after you add the corn flour and will continue to get thicker as you cook out the corn flour.
  8. Keep continually whisking on a low heat for 5 minutes until the corn flour has fully cooked out.
  9. Put in a plastic flexi mould or a flat tray and set in the fridge. If in a flat tray, when set cut out to shapes you would like.

For the hazelnut bread.

  1. Place all the ingredients in the Hobart making sure you keep the salt and the yeast separate and adding the water in last.
  2. Put on speed 1 for 5 minutes.
  3. Then onto speed 2 for another 5 minutes.
  4. Check to see the elasticity by pushing a finger to dent the dough and it should start to spring back and not be sticky on your finger.
  5. Now onto speed 3 for 5 minutes.
  6. After this time place the dough in a large slightly oiled bowl, over the top put an oiled piece of plastic bag and leave to prove.
  7. When proved, weigh out to 450g and roll for the bread tins.
  8. Place the bread tins with the dough in on the pass under low light and covered with a cloth to prove again.
  9. When risen cook at 210°c for 20 minutes.
  10. Remove from the tins and cook at 180°c for 12 minutes.
  11. Leave to cool then cling film and freeze. When frozen, slice thinly on the meat slice (under 1).
  12. Place slices into half pip tray and cook at 180°c for 5 minutes with a little oil to get a golden brown bread cracker.

For the Parma ham.

  1. Wafer thin slices sliced on 0.5 on the meat slice.

For the leeks.

  1. Wash and peel the first layer of the leek. Slice where the leek leaves split (this is where the soil will stop).
  2. Season with salt and pepper.
  3. Steam until soft.
  4. Heat the butter in a pan, add the leek and roll round to coat. Then cool in the fridge until needed.
  5. When cool, half the leek length ways, trim to size you want, season the middles and cook flat down in a pan to char.

For the truffle cheese.

  1. Mix together the truffle, salt and leftover whey.
  2. Roll into a balotine shape and freeze.

For the herb emulsion.

  1. Pick all the leaves off the stalks of the herbs.
  2. Blitz the herbs to a rough paste in a blender.
  3. Add the vinegar and blitz slightly, then add the eggs and blitz for a few seconds again.
  4. Slowly blitz and start to dribble the oil in. As it thickens, slowly turn up the power and keep drizzling the oil until it is all fully combined. It should be like a mayonnaise consistency.
  5. Pass through a sieve, season with a little salt and then into a squeeze bottle or piping bag.