Pan roasted Scottish girolles mushrooms and poached duck egg
Clean the mushrooms with a pastry brush and heat the oil with the thinly sliced garlic. Add the mushrooms and hulled peas and gently cook for 2 minutes. Season with salt and chopped tarragon and set aside.
Meanwhile, prepare the yellow pepper puree. In a blender mix the lemon juice, roasted and peeled peppers, honey and blend. Gently pour in the olive oil and season with salt.
Poach the egg in salted, sub-boiling water for 5 minutes, drain and serve with the girolles.