Warwickshire is Shakespeare country and has an enviable mix of tradition and new influences
RECIPE DETAILS
1. For the potato curry, peel the potatoes then cut them into 1cm pieces. Heat a deep pan of salted water until boiling then add the potatoes and cook for 6 minutes. Drain gently and set aside but do not refresh in cold water.
2. Heat the vegetable oil in a deep frying pan until medium hot then add the black mustard seeds and cumin seeds. Cover with a lid and cook until the popping of the seeds dies away.
3. Uncover the pan then add the finely chopped onion, the grated ginger and green chilli and cook for 6 minutes over a medium heat until the onions have softened but are not brown. Stir in turmeric, ground cumin, ground coriander, ground cardamom and ajwani and cook for 1 minute then add the cooked potato cubes, 225ml vegetable stock and 1 teaspoon salt. Simmer for 10 minutes until the potatoes are completely tender (taste!) and the liquid has almost evaporated.
4. As the potatoes cook, put a small saucepan of water on to boil. Make a shallow cross on the top and bottom of 3 tomatoes and place them in the boiling water for 20 seconds then remove them and plunge into cold water. Remove the skin then cut each tomato in half lengthways then each half in 3 lengthways. Remove and discard the seeds then cut each tomato petal in 3 lengthways. Collect all the strips together in a bunch then cut into dice crossways. Then fold the tomato dice and 1 teaspoon lemon juice into the cooked potato and cook for 2 minutes more, stirring from time to time. Keep warm.
For the duck eggs
5. Put a pan of water on to boil, put in the eggs and cook for 4 minutes. Remove and plunge into cold water.
6. When cooled, peel, dry and roll in a mixture of plain flour, turmeric and sea salt. Then coat completely beaten egg then roll in a mixture of panko breadcrumbs, garlic salt, chilli powder, ground coriander and ground cumin. Set aside until ready for presentation - DO NOT REFRIGERATE.
Presentation
7. Fold 2 tablespoons of chopped coriander into the potato curry and check seasoning.
8. Put a small deep saucepan on the heat with 3cm vegetable oil and heat until a few breadcrumbs sizzle when dropped in. Put in the eggs, making sure they are covered with oil. Cook for 1 minute until crispy. Drain on kitchen paper and set aside to keep warm.
9. Take a 7cm pastry cutter or ring and place in the centre of a WARM plate. Spoon the potato curry in the ring about 2.5cm deep. Make a small indentation in the centre and top with the crispy egg. Garnish with a sprig of coriander and send on its way.
