The egg wasn't free-range, I must confess, but does come from a farm only a few miles away from me and has a very rich yolk.
The bacon was lardons from a gammon corner I had sliced myself - nice thick rashers!
The cherry tomatoes were raw, drizzled with a warm Balsamic reduction.
The field mushroom was raw too - marinated for several hours in a blend of crushed garlic, soy sauce, sesame oil and lime cordial, with just a pinch of sugar and S+P to season.
