Barbecue mushrooms with garlic potatoes, bitter leaves and Fourme d’Ambert

First prepare the black garlic glaze. Pass the black garlic through a sieve to get a smooth paste

Transfer the paste to a mixing bowl then whisk in the honey, soy and lime juice until smooth

For the Fourme d’Ambert sauce, warm the milk and cream in a heavy-bottomed saucepan

Crumble in the Fourme d’Ambert then whisk until all the cheese is melted and incorporated. Remove from the heat

Blend the flesh of the baked potatoes in a food processor with the salt. Add the cheese mixture little by little, blending until smooth

Pass through a fine sieve and keep warm until ready to serve

For the vinaigrette, whisk together the mustard, salt, sugar and vinegar

Slowly emulsify in the hazelnut oil while continually whisking

Adjust the seasoning to your taste and set aside

Preheat the oven to 175°C

Wash and peel the Agria potatoes, then thinly slice them into 2 mm thick slices. Cut the potatoes into a neater shape, if you prefer

Brush the potatoes with vegetable oil on both sides and lightly season with salt 

Line a heavy baking tray with greaseproof paper. Place the potatoes on the top. Cover with another layer of baking paper and then place a second heavy baking tray on top of that

Bake at 175°C for 12–15 minutes or until golden brown and crispy 

For the garlic potatoes, add the new potatoes to a pan and cover with cold water. Season the water with salt, and bring to a simmer. Boil the potatoes until just tender

Drain the potatoes then place them on a cooling rack to air dry

Melt 200g of the butter until it’s foaming, then mix in the garlic cloves, rosemary and thyme

Add the potatoes and turn the heat up slightly. When the butter starts to foam again and turn nut brown, keep the pan gently moving and add the remaining 50g of cold, diced butter bit by bit

Keep cooking until the potatoes are golden brown and crisp

Remove the potatoes from the butter and place back onto a cooling rack. Let cool slightly before serving

Meanwhile, prepare a barbecue or griddle pan for cooking the mushrooms

Dress the mushrooms in a small amount of vegetable oil and salt, then brown over coals or in the pan

Brush with some of the black garlic glaze then continue to cook, turning every minute or so, and glaze them until the mushrooms are shiny and sticky

To serve, dress the bitter leaves with the vinaigrette. Arrange the garlic potatoes and mushrooms on the plate, then top with the remaining Fourme d’Ambert 

Arrange the bitter leaves on the plate and finally add the potato crisps

Serve the warm Fourme d’Ambert sauce on the side, to be spooned over at the table