Duck eggs have a higher yolk-to-white ratio than chicken eggs, and their yolk takes on a richer orange hue when cooked making it an attractive option for serving to guests. The vegetables can be easily changed for seasonal options depending on the time of year, but courgettes, broad beans and peas are wonderful in the late summer and early autumn.
4 duck eggs 1 green courgette 1 yellow courgette 100g young broad beans 50g peas 1 fennel Nasturtium leaves and flowers 100ml very good extra virgin olive oil 1 clove fresh garlic 1 sprig mint 1 sprig fennel tops 1 sprig parsley 1 sprig basil
With a great love for travel and food, Sven-Hanson Britt studied at Bournemouth and Poole College, where a specialised chef course run by the Royal Academy of Culinary Arts kick started his career in a big way; with an apprenticeship at The Ritz. Sven then went on to take part in MasterChef:The Professionals, which cemented his love of food even further and in May 2015 our partnership began. Appreciating the link between great cooking and great appliances, Sven was drawn to our reputation for precision, passion and uncompromising quality.
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