Step 1

Chicken Egg

Step 2

Preheat the water bath to 60°C. Place in the eggs for 1 hour, then reduce the temperature and hold them at 50°C. Finish with grated summer truffle.

Step 3

Chicken Soup

Step 4

For the soup, heat the vegetable oil in a heavy-based pan over a medium-high heat. Add the chicken legs and cook until dark and golden all over. Add the celery, onion and leek and sweat for approximately 3-5 minutes until soft and translucent.

Step 5

Add the thyme, parsley and bay, pour over the chicken stock and cook on a gentle boil until the stock is reduced by half. Meanwhile, melt the butter in a pan and mix in the flour to form a smooth paste

Step 6

Once the stock has reduced, add the butter and flour paste, stir through and gently simmer for 30 minutes. After this time, remove from the heat and pass through a fine chinois

Step 7

While the soup is still warm, add the crème fraiche and sherry and season with lemon juice, salt and pepper to taste. Set aside until ready to serve.

Step 8

Beef and Mustard Ketchup

Step 9

Place a large pan over a medium heat and add a dash of oil. Add the onion and sweat until translucent.

Step 10

Finely chop the chestnut and large flat mushrooms then add to the pan with a splash more oil. Sweat down until soft.

Step 11

Boil a kettle and pour 100ml of hot water over the dried mushrooms.

Step 12

After about 5 minutes the dried mushrooms should be soft. Reserve the stock and add the rehydrated mushrooms to the pan.

Step 13

Add the nutmeg, mace and garlic powder to the pan, stir for 30 seconds then add the rest of the ingredients, including the mushroom liquid. Simmer over a low heat for 10 minutes, stirring to avoid any sticking.

Step 14

Transfer to a blender and blitz until smooth.

Step 15

Taste and adjust the seasoning if necessary. To adjust the consistency, return to the pan and reduce to thicken, or add a splash of water and re-season to loosen it

Step 16

Soy Sauce Gel

Step 17

Whisk soy and Ultrex until gel-like consistency

Step 18

Chicken Wings

Step 19

Cook in stove until tender, remove bone and fridge until ready to serve

Step 20

Crispy Chicken Skin

Step 21

Preheat the oven to 180ºC/ 17mins. Place the large pieces of chicken skin between two flat baking trays that have been lightly oiled

Step 22

Chicken Oyster

Step 23

Heat oil until pan is smoking seal off oyster and then add lemon thyme, roll in bacon powder.

Step 24

Chicken Lollipop filling

Step 25

Blend chicken fillets and egg, slowly add cream until forms a mousse.

Step 26

Add chopped chives, diced king oyster mushrooms and grated truffle.

Step 27

Freeze in dome moulds then breadcrumb once frozen. Deep fry 180oc 4 mins

Step 28

Chicken Breasts

Step 29

Vac pac and cook 68oc 5 mins, chicken with butter and thyme, once cooked roll in mushroom powder

Step 30

Pickled shimji

Step 31

Bring ingredients to boil then pour over mushrooms