Chive oil

Blend both together until it reaches 70°c in the thermo for 3 mins.
Leave to hang in muslin.

Chive emulsion

Place egg yolks, water and vinegar in the thermo and blend for 1 minute.
Slowly drizzle in the oil and season.

Mushroom Dashi Infused Stock

Bring all ingredients to the boil and infuse over night.

Dashi

Gently warm the infused stock up and pass through muslin cloth.
Add the other ingredients and pass through muslin again.

Mushroom ketchup

Roughly dice the mushrooms and finely slice the shallots.
Sweat the shallots in butter then add the mushrooms and cook out.
Add the sugar and vinegar and reduce by half.
Add the cream and reduce by half again.
Blend, add the xantham and pass.

Chicken fat and yeast crumb

Break the fresh yeast into crumbs and place on a baking mat. Bake at 210ºC until its crisp, then leave to cool and blend to a powder.
Heat the chicken fat in the pan then toast the panko until golden brown.
Mix the panko with some of the yeast powder and salt to taste.

Serving

Chiffonade the pak choi then cook in foaming butter.
Break the hen of the woods into 50g portions. Gently fry them in oil then baste them in foaming butter.
Spoon the yeast crumb on top of hen of the woods and a sprinkle of chives