1. Slice the hassleback potatoes 3mm diagonally at approx 1/8 of an inch intervals, heat a baking tin on the hob with oil and butter, season potatoes and place in the pan presentation side down.
2. Once sealed, turn the potatoes and baste the other side.
3. Place potatoes in the oven for 20 minutes to cook through.
4. For the gravy finely chop shallots, garlic, thyme and smoked bacon and sweat off until they start to caramelize.
5. De-glaze with cider vinegar, add the cider and reduce by 2/3, add Roast Chicken Stock and reduce until lightly thickened.
6. Strain through a chinois, season and monte in a knob of butter.
7. Add mussels, shrimps and chives just before serving.
8. Heat a chargrill pan, oil and season sweetheart cabbage and colour on both sides to form bar marks.
9. For the brill, place a non-stick pan on the stove with oil and allow to heat, once hot place fish into pan where the skin would have been.
10. Turn to a medium heat and allow to cook until 90% cooked then flip the fish and cook thoroughly.
11. Before serving place butter and lemon juice into the pan and nappe over the fish.