Yukon gold dice

Peel, square off and dice into 75mm pieces
Retain in the acidulated water before cooking later
Retain potato skins for crumb later

Pickled apple and celery

Toast off the peppercorns, star anise and juniper berries in a dry frying pan to release the oils
Add water, cider vinegar, apple juice, lemon, sugar and honey
Bring to the boil then chill down
Parisienne the granny smith apple to size and retain in acidulated water. Cold compress in the cooled down pickling liquor 3 times.
Peel the celery retaining its natural shape, then slice cross sections, evenly 5mm across, then cold compress in the cooled down pickling liquor 3 times.

English pecorino foam

Milk, thyme and eel stock to around 80 degrees
Pass, then add grated parmesan and whisk continuously moving off the heat
With a bamix, blend in xanthan gum and adjust seasoning

Glazed pig cheek

Toast off the spices, then coarse mix with rock salt and brown sugar
Trim the pig cheeks from sinew and connective tissues
With the cure mix, cover the pig cheeks for 25 minutes, then rinse off
Place each pig cheek in a vac pack bag with one 15g cube of porl stock, thyme, garlic clove and seal at full power in full flat shape
Cook at 80 degrees for 11 hours
Once done, pass all juices into pan, and remove top layer of any fat or impurities, keeping pig cheeks whole
Roll pig cheeks into desired shape
In a separate pan reduce the madeira by 75-80% and add the remaining pork stock reducing to a glaze, finishing with the cider vinegar
To order, poach and glaze the pig cheek

Smoked eel and chicken stock

Roast off chicken wings in oven at 180 until golden brown (no burnt bits otherwise stock will be bitter)
Meanwhile in heavy bottom pan, cook the onions, leeks, garlic, thyme and carrot no colour until all translucent
Add white wine and reduce till almost gone, then add eel, thyme, peppercorns and chicken wings
Top up with water and simmer gently for 4-5 hours skimming constantly
Pass through muslin cloth, reduce by half, chill and reserve

Candy potato skin and artichoke

Give your artichokes a thorough wash and place in a vac pac bag with pomace oil to coat and steam at 95 degrees till completely soft and cooked through.
Slice in half and remove the inner flesh saving the flesh for either puree or stock
Once all flesh is removed an your have both your skins place in your stock syrup and bring to the boil leave it on a light simmer for 30-40 seconds and place under the lights in the stock syrup
Leave for an hour once the skins have gone translucent you can then remove and place on a tray ready to fry.
Fry at 170 degrees till a golden brown color, Place on a tray till cool and then store in an air tight container with silica gel inside

Truffle Vinaigrette

sweat shallots and thyme in butter, deglaze with madeira and reduce. Whisk in balsamic, EVO, truffle oil and salt, add the truffles and cool down store in kilner jars or vp bags

To finish and cook in service

Butter in a pan, add 70g potato and small amount of stock and begin to cook
Meanwhile bring pecorino foam to a just before a simmer
Keep adding stock and tasting until potato is just before cooked, then add truffle vinaigrette, adjust seasoning, grated pecorino and a touch more stock
Rest the potato for 60 seconds, finish with chives
Meanwhile warm under grill pork cheek, then top with glaze, onto plate
Warm through smoked eel, pickled apple and celery and place onto plate
Place potato in the middle, topping with the pecorino foam, candy potato skin and as much truffle as you can afford