Deep fried duck egg on braised beef cheek with barley on sourdough.
The rich cheek meat was very slowly cooked with Jerez vinegar, homemade stock and passata to a sticky glaze. I finished it with a little splash of chipotle sauce for a slight kick and dressed the egg with my Uyghur salt and crisp deep fried shallots.
The thick yolk melded with the braise and the sourdough offered a chewiness accented by crisp egg whites and shallot.
And in case you thought I was a hero whipping this up for a late lunch, the braise came out of my freezer, made it back in Winter. I just happened to have some oil at hand in the deep fryer so it all fell together very easily.
It really pays to freeze leftovers. For me, eating something months later is more pleasurable than eating something you’ve tasted a few times while cooking, because later, your palate’s fresh when you come to it.