Poached duck egg with anchovy fingers on a spring pea, pancetta and marjoram salad

1. Bring a wide, deep saucepan of water to a simmer and add the vinegar for poaching the eggs.
2. Preheat the grill to high. For the anchovy fingers, spread the tapenade on 2 slices of white bread. Arrange a layer of anchovies on top, leaving a bit of space between them. Top with the remaining bread slices, then flatten the sandwiches with a rolling pin. Cut off the crusts then arrange on a baking sheet. Brush with the olive oil then grill for 1-1½ minutes on both sides until golden brown. Slice into 1cm wide fingers. Keep warm in a low oven.
3. Crack the duck eggs, one at a time, into a teacup and slide them into the slowly simmering water. Poach for 2–3 minutes until the whites are set and the yolks are still runny in the middle. With a slotted spoon, carefully remove each one and place in a small warm bowl. Serve with the anchovy fingers, for dipping into the runny yolk.

Spring pea, pancetta and marjoram salad

1. For the salad, throw the pancetta into a hot dry pan and fry over moderate heat. Wait until the fat has rendered down and the pancetta turned golden and slightly crisp.
2. Meanwhile, cook the peas in boiling salted water for about 3 minutes until tender. Drain well then toss in the vinaigrette while still warm and leave to infuse.
3. Remove the pancetta from the pan with a slotted spoon and drain on kitchen paper to absorb any excess fat. Add the pancetta to the peas and toss together with some seasoning, the spring onions and herbs.