This speltotto is very easy to make and is warming, wholesome and delicious. The addition of the crispy duck yolk and cheddar lattice makes this dish quite a treat without too much added hassle.

Serves 2



  • For the speltotto:
  • 1 small onion, finely chopped
  • 2 cloves of garlic, finely sliced
  • Splash of madeira, bourbon or just white wine (optional)
  • 1 tablespoon of soya or tamari sauce
  • Handful of dried mushrooms
  • 1/2 teaspoon of dried rosemary
  • 300g wild mushrooms, roughly chopped
  • 500ml beef or vegetable stock
  • 10 sprouts, halved and finely shredded
  • For the lattice:
  • 100g strong grated cheddar
  • For the crispy yolk:
  • 2 duck yolks
  • 50g rice breadcrumbs
  • Oil for deep fat frying


For the speltotto:
Heat a little oil in a pan and add the shallot and cook until golden brown
Add the garlic and rosemary and cook for another minute
Pour in the alcohol and leave to bubble up for a few minutes
Add the spelt, dried mushrooms, soya sauce and stock
Simmer for 25-30 minutes until the spelt is al dente
In the meantime, in a frying pan, fry the mushrooms
Once they are starting to colour, add the shredded sprouts for another 2-3 minutes and stir through the finished speltotto
Season to taste

For the lattice:
Preheat the oven to 200C
Spread the cheese on a baking sheet lined with baking parchment
Bake for 5-10 minutes or until golden and bubbling
Leave to cool and crips up before breaking up and serving on top of your speltotto

For the crispy egg:
Preheat the oil in a sauce pan to 190C
Dip the yolks carefully in the rice breadcrumbs and gently lower into the hot oil for 2 minutes
Serve on top of the speltotto