Method 
Serves 1
1. Soak the brains in salted cold water for 2 hours, changing the water every 30 minutes. Drain, carefully peel off the membrane with a sharp knife. Rinse brains well.
2. Place the brains in a saucepan of cold water, add good pinch salt and 1 tbs sherry vinegar, bring to boiling point over low heat. Drain then transfer to a tray and refrigerate until cold.
3. Heat oil in a small oven-proof frying pan over high heat, add garlic and pinch salt, turn to coat then transfer to the oven and roast 5 minutes until golden and tender. Remove from the oven, keep warm.
4. Cook bacon in a frying pan over high heat until light golden. Remove from the heat and add 1-2 tbs sherry vinegar, toss to coat, remove to a bowl. Cook mushrooms in a frying pan with oil 1-2 minutes until golden and tender drizzle with more oil and set aside.
5. Heat olive oil in a small frying pan until hot, add spinach and toss until almost wilted. Set aside.
6. Pour 1 tbs apple juice into a bowl, slowly add 2-3 tbs oil, whisking constantly until emulsified. Season with salt. Peel the hot eggs and press them through a fine sieve.
7. Preheat oven and a tray 180 degrees celsius fan forced. Line a second baking tray with baking paper. Sprinkle finely grated parmesan over the baking paper in 5cm wide, 20cm long strips. Bake 8-10 minutes or until light golden.
8. Pat brains dry and coat in flour, milk and combined coarsely grated parmesan and breadcrumbs. Melt butter in a frying pan until foaming. Add brains and cook 30 seconds, spooning the melted butter over the brains as they are cooking.
9. Remove the parmesan wafers and the hot tray from the oven, turn the wafers onto the hot tray, top with 1 brain and working quickly roll the brain in the wafer.
10. Spoon the egg onto serving plate. Top with mushroom, bacon and spinach and garlic cloves. Carefully arrange brains in centre of the plate, spoon over the apple vinaigrette and serve.
