Great British Menu Starter

Great British Menu Starter

Great British Menu Starter.


Following on from the Great British Menu fish course that I brought you, we now have another dish from David Kelman. David is the executive head chef at Ellenborough Park, and is representing Wales in this years competition.

This years theme being to commemorate the 70th Anniversary of D-Day Landings. Taking this theme into account has restricted the chefs back to a lot of the basic foods that were available in the war. As the dishes get judged, generally there is a veteran or someone directly connected with the war. What they’re enjoying, are dishes that aren’t too fussy but igniting there nostalgic memories of food we’ve hardly heard of. I believe this is where David has set his sights.

This dish is simplistic elegance. No surprise ingredients or molecular cooking techniques. Just a superb array of the freshest ingredients we have today. My wife has a very discerning palate but also likes the simply things in life, like carrots! I had prepared the dish before my wife returned home last night. It was put on the table, so that she just needed to sit down and eat it. From her amazement of how it looked, as if it were a beautiful bouquet, to the tasting of each individual part of the dish. The compliments were unending.

If you want to try any of these two dishes, I can only imagine the plaudits you will get if you serve them both.




  • 4 Duck eggs( or any good organic)
  • 4 Tbsp Mayonnaise
  • Vegetable Medley

  • 2 Slices, crusts removed White Bread
  • 4 Slices Dried Ham ( Serrano or Parma)
  • 12 Spears Asparagus
  • Bunch Watercress
  • 100g Fresh Peas


  1. The hardest part of the recipe is preparing the egg shells. Either use an egg cutter to remove the tops or etch the shell with a sharp knife. Once this is done, crack the top as if eating a boiled egg. Carefully peel the shell off and remove the egg. Poach the eggs for 3 minutes and refresh in iced water. Blend with the mayonnaise and season with salt and pepper.
  2. For the egg shells, boil for a couple of minutes then remove the internal membrane. Place in the oven to dry out.
  3. Heat the oven to 180°c. Warm some oil in a baking tray. Cut the bread into 8 soldiers and cook in the oil for 5 minutes until brown.
  4. Once these are golden, remove and add the slices of ham. Cook for 12 minutes, remove and they will harden as they cool.
  5. Blanch the asparagus for 2 minutes and place in iced water. Cook the peas for 5 minutes and add them to the asparagus.
  6. To serve. Add a knob of butter to a pan, reheat the peas and spears. Spoon the egg mix into the egg shells. Arrange all the peas, asparagus and watercress neatly on a plate. I then chose to drizzle a good quality balsamic vinegar over the salad.


  1. Shashi @runninsrilankan

    Such an elegant starter! Every little element of this is so painstakingly prepared!

  2. What a beautiful plate, Dave! I can imagine how good it tastes considering the steps involved. I wish I had someone who has dinner ready for me 😉

  3. The dish certainly does make an impressive starter.

  4. It must be wonderful to come home to a beautiful meal like this prepared by someone who loves you. Maybe that will happen at my place one day.

    The detail you’ve gone through to make this perfect is inspiring.

  5. I cannot believe how simple this recipe is and yet is looks awesome on the plate! I suspect it’s because we are not as used to seeing the egg shell plated in such a beautiful way. The egg blended with mayo sounds so silky and smooth with just a slight tang. Just lovely.

  6. Okay so when are we going to see you on Master chef? this dish is beautiful and I bet anyone you served it to would love it. Take Care, BAM

    • Dave Crichton

      I’m dying to go on it Bam. Unfortunately it would cost me a fortune in taking time off work.

  7. Pingback: Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home - Trout, Pea and Pommery Mustard Risotto - Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home

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