Clam Stock

Run Clams under cold water with a pinch of sea salt.

Heat a pressure cooker on a moderate heat.

Drain clams and put together with vegetables, pour into the pressure cooker and add wine.

Put the lid on (but do not seal) and cook for 2 minutes.

Once clams are opened add the water and replace the lid, this time sealing.

Once it reaches pressure turn the heat down and cook for 10 minutes.

Once cooked pass through a double muslin cloth

Oyster Panna Cotta

Put the cream, stock and oyster into a blender and mix for 20 seconds.

Pass through a fine sieve.

Mix 250g of the oyster mix with the gelatine.

Cool over an ice bath and set in bowls as required.

Celeriac Consommé

Colour the celeriac & celery in the pressure cooker without oil until golden all over.

Once golden cover with water and seal the pressure cookers lid, cook for 10 minutes.

Pass through muslin and chill on ice before serving

20g per portion in a chilled Jug