Boiled organic egg & soldiers with crisp Oxsprings air-dried ham

David Kelman is a name you will recognise from this year's Great British Menu competition. During the show he cooked up a storm of four dishes which took him to the final to represent Wales. As Executive Head Chef of the Cotswolds Ellenborough Park's 3 AA Rosette restaurant he has created a menu that takes classic British dishes and gives them a modern twist. His innovative take on food helped him be awarded the title of 'Chef of the Year' by Cotswold Life in 2013.

Richinflavour is delighted to be able to share with you one of David's own recipes, a luxury take on an old favourite; boiled egg with soldiers.


4 organic eggs
4 tbsp mayonnaise

4 slices white or brown bread
1 clove garlic (sliced)
100ml olive oil

16 spears asparagus (when in season)
4 slices Oxsprings air-dried ham
4 red radishes
1 packet edible flowers (optional)
1 bunch watercress
100g peas (shelled and cooked)


 For the eggs

  1. With a sharp knife or egg topper remove the top of the eggs. Carefully pour the egg from the shells and poach until they’re a little soft in the centre. Place in cold water to chill.
  2. Place the shells into a pan of boiling, salted water to clean and with your fingers remove the membrane from within each shell. Carefully dry and put to one side.
  3. For the filling, place the poached eggs into a blender with the mayonnaise and blend until thick.
  4. Season and place into a container.

For the breadsticks

  1. Remove the crusts and then cut the bread into four equal sized sticks. Drizzle with the olive oil and add a few slices of garlic to the tray.
  2. Bake at 180°c until crisp and golden brown. Remove from the oven and cool.

For the asparagus (if in season)

  1. Blanch the asparagus in a pan of boiling, salted water for one minute. Refresh in cold running water.

For the air-dried ham

  1. Lay the slices of ham on a baking tray and place into the oven at 160°c until crisp. Remove from the oven and leave to cool.

To serve

  1. In the bottom of the four egg shells, place an equal amount of peas and watercress. Spoon the egg mixture into the shells until full. Smooth flat with a knife.
  2. Place each egg into an egg cup on a plate.
  3. At the base of the egg cup arrange the asparagus, breadsticks, edible flowers, watercress and crisp air-dried ham.
  4. Complete with a scattering of radishes.

Thank you to David Kelman and Ellenborough Park  for sharing this exclusive recipe with Richinflavour.