Deep-fried shiitake mushrooms with ginger cavolo nero


Duck breast pieces can be used here instead of the mushrooms. However these mushrooms do taste quite meaty when deep-fried in the seasoned breadcrumbs.


For the sauce

For the seasoned flour

For the seasoned breadcrumbs

For the batter

For the quail Scotch eggs

  • 30g/1oz smoked bacon lardons, finely chopped
  • 30g/1oz unsmoked bacon lardons, finely chopped
  • ½ spring onion, finely sliced
  • 2 free-range quails’ eggs, boiled for 4 minutes, cooled and peeled

For the mushrooms

  • 200g/7oz fresh shiitake mushrooms, stalks removed and cut into 15mm thick slices (or left whole if small)
  • vegetable oil, for deep-frying
  • 50g/1¾oz pomegranate seeds, to garnish
  • 15g/½oz hazelnuts, toasted and roughly chopped, to garnish
  • 4 pinches shichimi togarashi chilli mixture, to garnish

For the ginger cavolo nero