fabulous four

Just in time for the holidays, our top chefs share their interpretations of time-honoured favourites

PHOTOGRAPHY WILLIAM MEPPEM FOOD STYLING HANNAH MEPPEM

“I like to serve asparagus at breakfast or brunch alongside poached eggs on toast, and I particularly like how well it pairs with tarragon and butter, even hollandaise sauce. This great brunch dish could be extended into lunch with the addition of a handful of spring salad leaves” ANDREW MCCONNELL asparagus with tarragon mustard dressing, hazelnuts and soft-boiled egg by Andrew McConnell SIMPLE, VEGETARIAN LESS THAN 30 MINS SERVES 4 4 eggs60g hazelnuts20 asparagus spears1 tbsp olive oil1 large (or 2 small) golden shallots, thinly sliced TARRAGON MUSTARD DRESSING 3 tbsp olive oil1 tbsp Dijon mustard1 tbsp cream1 tbsp lemon juice1 tbsp picked and chopped tarragon leaves 1 To cook the eggs, bring a small saucepan of water to a simmer. When boiling, gently lower the eggs into the water, one at a time. Set a…

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Inside Out (Digital) - 1 Issue, January 2021

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