Warm Salad of Smoked Corn Fed local Chicken with Asparagus and Quails Eggs on a Field Mushroom

Serves 4

Ingredients
4 field mushrooms
Rapeseed oil
A sprig of fresh thyme
Salt and freshly ground black pepper
60g butter
8 spears of local Asparagus
A handful of mixed baby leaf salad
4 tbsp Womersley Blackcurrant and Rosemary Vinegar
300g prepared smoked chicken, cut into small pieces
8 softly boiled quails eggs, peeled and halved
4 rashers of pancetta – cooked until crispy

Method
Place the mushrooms on a baking tray, drizzle with a little oil, sprinkle with a few thyme leaves, salt and pepper and place a knob of butter in the centre of each mushroom. Bake at 180C/Gas mark 4 for approximately 10 minutes
Prepare and trim the asparagus. Place in a roasting tin, sprinkle with salt and pepper and a drizzle of rapeseed oil. Roast at 180C/Gas mark 4 for approximately 10 minutes, or until the stems are tender. Cooking time depends on the thickness of the asparagus
Dress the salad leaves in a bowl with a little of the Womersley vinegar and divide between 4 serving plates
Sit the baked mushrooms on top of the salad, add the pieces of smoked chicken and roasted asparagus.
Scatter the halved soft boiled quails eggs in and around the dish to garnish
Finish with a jauntily placed piece of crispy pancetta