Menu of the month

Duck & Waffle’s smart recipes make the perfect NewYear’s Eve menu

40 storeys up, with views over central London and beyond, there’s no better place to be on New Year’s Eve than at Duck & Waffle. The food’s pretty special, too. Dan Doherty’s smart, strong use of seasonal British ingredients is endlessly inventive. Since we can’t all have a booking at once, O asked him for a menu to make at home. The view might not be quite as spectacular, but we guarantee the food will be excellent. Happy New Year!

Duckandwaffle.com

30 MINUTES|SERVES 4 AS A STARTER|EASY| VEGETARIAN mixed wild mushrooms 200g, cleaned butter 40g shallot 1, finely chopped garlic 1 clove, finely chopped flat-leaf parsley finely chopped to make 1 tbsp brussels sprouts 14 olive oil duck eggs 4 pickled walnuts 3, puréed or sliced truffle 1 fresh or 1 tbsp truffle oil

• Halve and large mushrooms. Heat a frying pan and add half the butter. When it’s foaming and almost brown, add the mushrooms and fry for 3 minutes, then add the shallots and garlic and fry for a further 2 minutes. Season, add the parsley and remove from the heat.

• Cut all the sprouts but 2 into quarters. Heat a splash of olive oil in another frying pan, add the quartered sprouts and fry for 8-10 minutes, or until golden. Season. Peel away the layers of the 2 raw sprouts so they look like salad leaves, and set aside.

• When you’re ready to serve, gently reheat the mushrooms and fried sprouts, and heat another frying pan for the eggs. Add the remaining butter and gently fry the eggs until the whites are set but the yolks are still runny. To serve, put the eggs onto warm plates, then spoon over the mushrooms and sprouts. Dress the sprout leaves in 1 tsp olive oil and a pinch of salt and sprinkle onto each plate. Pipe or place the pickled walnuts on the sprout leaves, grate over the truffle using the finest grater you have, or drizzle over truffle oil.

PER SERVING 286 KCALS|FAT 21.9G|SATURATES 8.1G CARBS 5.4G|FIBRE 3.5G|PROTEIN 15.3G|SALT 0.4G