Guinea fowl

1. Place the mixed meat, clean and evenly diced into the blast chiller, together with the jug of the thermo mix.
2. When really cold, blend in the thermo is with the salt until smooth.
3. Turn down to 3.5 and slowly add the very cold cream.
4. Pass the mousse through a drum sieve, add the bone marrow and herbs.
Clean the breasts, Brine them for 8 minutes and dry.
6. Dust a small layer of meat glue over the breasts and evenly spread a layer of the mousse evenly all over the breast.
Roll tight with cling film, pick with a tooth pick and roll again.
8. Cook at 64 degrees for 30 minutes. Fry in a pan skin side down with garlic and lemon thyme.

Fried chicken wings

1. French trim the chicken wings and stuff with the guinea fowl mousse.
2. Wrap in cling film and steam at 65 degrees for 30 minutes, blast chill.
3. Mix the sake, soy and ginger juice for the marinade
4. Place the chicken wings into the marinade for 2 minutes.
5. To make the batter mix both flours, salt and peppers.
6. After marinade place the wings into the batter mix, ensure all the wing is covered in flour and deep fry at 160 degrees till golden brown.
7. Melt the butter with the vegetable oil and fry the yeast flaked until golden brown. Strain and chill before adding the chopped chives.

Chicken sauce

1. Roast the chopped wings at 180 ̊C until deep golden brown, turning continuously
2. When ready, remove wings and deglaze the trays with water.
3. Melt the rendered chicken fat in a large pan and caramelize the carrots,
followed by the shallots and garlic.
4. When fully caramelised add the aromatics then 6kg of the wings.
5. Add the stocks and roasting juices and then bring to a simmer, skim
6. Cook under pressure for 1 hour.
7. Pass the sauce through a chinois.
8. Reduce the sauce to the required consistency.
9. Refresh with the remaining 1.5kg wings, remove from the heat.
10.After 20 minutes return to the heat and bring to a simmer
11.Pass the sauce through a chinois.
12.Pass through a superbag.
13. Emulsify chicken fat and dill pickle.

Dill pickle

1. Bring the vinegar, water, sugar, salt and spices to the boil
2. Add the dill, remove from the heat and infuse for 1 hr
3. Pass through a fine chinois.

Potato nest

1. Using a Japanese mandolin peal the potato and soak in cold water for as long as possible.
2. Fry at 160 until golden brown. Season and dress with the mustard cress.

Sticky yolks

1. Superstate the yolks from the whites.
2. Drop in to the oil and cook at 65 degrees for 2 hours.

Soy glaze

1. Boil all of the ingredients.
2. Add the herbs and infuse for 1 hour
3. Pass, reduce and add the miso to taste.

Barbecued maitake

1. Compress the miataki mushrooms in the soy pickle overnight
2. Drain and bbq

Garlic and chilli mayonnaise

1. Gently heat the oil, garlic and chilli together until they are golden in colour
2. Remove from heat and cool, infuse for 24 hours
3. Pass through a chinois.
4. Check measurement of infused oil. For every 1litre of oil use 250g
parsley.
5. Blend parsley into oil whilst heating to 64°C. Chill over ice and leave to
infuse for 24 hours.
6. Pass through a superbag.
7. Cook both eggs for 10 minutes in boiling water, chill and peel
8. Using a hand blender blitz the eggs and slowly emulsify the oil unit the thickness you desire is achieved.
1. Except for the herbs and miso bring everything to the boil.
2. Once boiled, add the herbs and leave to infuse until cool.
3. Pass. Reduce down to a third.
4. Add miso to taste