| This
is one of the pub's most popular starters,
made using Norfolk bacon and locally grown
button mushrooms.
Preheat
the oven to gas mark 7 425' F 220' C.
Remove
any excess fat from the bacon rashers, then
chop them into small dice. Melt 1.5 Oz (40g)
of butter in a frying pan over a low heat
and fry the bacon until cooked but not crispy.
Add the sliced mushrooms and continue to
fry until they are softened - you may want
to add an extra 1Oz (1 Oz) of butter at this
stage if the mixture seems too dry. Stir
the cream into the mushroom juices along
with a grinding of black pepper and carry
on cooking gently until the liquid is slightly
reduced. Remove the pan from the heat add
the Cambozola and divide the mixture between
the ramekins. Lightly dust your work surface
with flour and roll out each piece of pastry
to a diameter 0.5 inch (1cm) larger than
the top of the ramekin. Now trim the pastry
circles so that they end up 0.25 in (5mm)
larger than the ramekins (the pastry will
shrink during cooking).
Use
the trimmings to form 4 pastry mushrooms.
Top the ramekins with the pastry rounds and
decorate each with a pastry mushroom. Brush
each of them with a little egg yolk, then
bake in the preheated oven until puffed up
and golden (this will take I5-20 minutes).
Serve the ramekins straight away on a plate
alongside green and red salad leaves dressed
with a little walnut oil and a squeeze of
lemon juice.
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