Truffled sweet potato pithiviers with ratte potatoes, broad beans, asparagus tips and a morel mushroom sauce.
Place the potatoes into cold, salted water. Bring to the boil, reduce the heat to a simmer and then cook until tender.
Finely slice the mint.
Drain the potatoes when cooked and crush with a fork. Stir in the butter and then add the mint and seasoning.
Pick the chervil leaves and finely chop.
Blanch the broad beans in boiling water for 3 minutes. Refresh in iced water and remove the skins. Peel the the asparagus until just the tips and they tender stalks remain. Cook in rapidly boiling, salted water and refresh iced water.
To serve: Gently reheat in a little butter and finely chopped chervil.
Peel and finely dice shallot and puree the garlic. Pick the thyme leaves. Sweat the shallot and garlic in a sauce pan with the picked thyme. Add the morels and cook until tender. Deglaze the pan with the red wine, reduce the wine by half and then add the stock. Simmer until the sauce is thick and glossy.
Preheat the oven to 180'C.
Peel and finely dice the shallots and puree the garlic. Peel and dice the sweet potato. Crumble the goat's cheese.
Cut 2 circles of puff pastry per person roughly 10 cm in diameter.
Sweat the shallots and garlic in the butter with thyme. Add the sweet potato and cook until caramelised and tender. Season with Maldon sea salt and pepper. Finish with crumbled goats cheese and finely diced truffle. Allow the mixture to cool.
Place the mixture on one circle of puff pastry. Brush the edges with egg yolk. Place the other circle of puff pastry on top and crimp the edges with a fork to seal the pithiviers. Brush the pithiviers with any remaining egg yolk. Bake in the oven for 14 minutes or until golden brown.
Place the potatoes into a round steel mould and lay the pithiviers on top. Drizzle the sauce around and garnish with the asparagus and fresh chervil leaves.
«Use seasonal squashes to add variety and colour to the dish.»