Confited foie gras, bramley apple compote and walnut crunch

First, prepare the foie gras. Place the lobes of foie gras in a container of cold water to soften slightly (leave in their bag). Separate the lobes of foie gras, remove all veins and traces of blood

Lay the open lobes of foie gras in a dish, then soak in the salt and milk for 1 hour (this will remove any remaining blood clots). Combine the Madeira, Armagnac, port, sugar and pepper for the marinade. Drain and pat dry the foie gras, place in a clean dish and marinade in for 8 hours in the fridge

Drain and place into a shrink wrap bag and seal. Plunge into boiling water and then straight into iced water. Cook sous-vide in a waterbath at 65°C until the core reaches 56°C. Put straight into iced water. Mature in the fridge for 2 days before you use

For the apple purée, place a suitable sized pan on the stove and add 100ml of water. Bring to the boil, then add the sliced apples and cook quickly until soft. Blend until smooth, cool quickly and adjust the taste with sugar if required. Reserve 20g to add to the compote and fill a piping bag with the remaining purée

To make the apple compote, place the 200g of sliced apples into a suitable sized pan and cook them until they have totally collapsed. Remove the pan from the heat, spoon onto a plate and cool quickly

In a pan add 100ml of water, place onto the stove and bring to the boil. Add the diced apples and cook until they are soft but still have a little bite. As soon as they are cooked spoon onto a plate and cool quickly

Then, chop the cooked sliced apples until coarse and combine with the diced apple and 20g of the apple purée, which you made earlier. Taste, adding a little sugar to remove the tartness but not over sweetening the apples

For the jelly, mix the agar agar and sugar together. Take ¼ of the apple juice, add the sugar and agar agar mixture and whisk, then allow it to sit for 20 minutes

Meanwhile soak the gelatine in cold water

Put the remaining apple juice onto the stove and bring to a rapid boil, whisking constantly. Remove from the stove add the drained gelatine and mix thoroughly. Add the agar agar juice and mix thoroughly. Set quickly over a bowl of ice

To make the walnut purée, place the walnuts onto a tray and roast in the oven lightly, then crush in a pestle and mortar. Put them into a suitable sized pan and cover them with the milk

Bring to the boil, then reduce the heat to a simmer and continue to cook until soft, which should take about 20 minutes. You may need to drain some of the milk before blending. Place into a blender and blitz, then transfer to a bowl and whisk in the walnut oil. Taste and adjust if required

For the walnut nougatine, roast the walnuts in the oven until golden brown colour, then crush lightly

Heat the sugar and water to 150°C, using a sugar thermometer, then remove from the stove, add the walnuts and stir until evenly mixed. Turn onto greaseproof paper and allow to cool

For the walnut crunch, chop 30g of the nougatine the same size, then mix together with the bread cubes

Whisk the corn starch and egg together with a pinch of salt. Add to the nougatine mix and mix thoroughly

Stir in the melted butter, spread onto a baking tray and bake in the oven for 20 minutes or until golden brown. Remove and allow to cool. Once cool, crush in a pestle and mortar

To serve, dot the apple and walnut purées on the plate, and dust with the walnut crunch

Slice the foie gras and place to the left of the plate. Then put 5 small piles of the apple compote around the foie gras. The apple jelly is spooned onto the apple compote

The dish is finished with micro watercress and a slice of brioche