Impala, caper custard, cured egg yolk


Preparation info

  • Serves 8

    starter portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

You don’t have to cure the egg yolk. You could use it raw. The chanterelles are from Zimbabwe, but you can use any of the Asian mushroom varieties to substitute. The à la Grecque pickle you can make in bulk and just keep it in the fridge. It’s great for pickling all types of vegetables.


Impala tartare

  • 480 g impala loin or fillet
  • Maldon sea salt flakes


Finely dice the impala loin (as for tartare) and season with sea salt flakes.

Soak the raw egg yolks in soya sauce overnight. To serve, remove the yolks carefully from the soya sauce and serve 1 per portion.

Rinse the chanterelles gently under running water and brush gently to remove any remaining grit or sediment. Pat dry and with a small hooked knife, carefully scrape away the