Spiced foie gras with pickled mushrooms and Sauternes jelly

To prepare the pickled Thai shallots, add the water, Sauternes, vinegar and olive oil to a pan

Add the sugar, salt, thyme, bay leaves and peppercorns. Bring to a simmer for 5 minutes, then add the shallots and bring back to a simmer. Cook for a further 5 minutes, cooking through but leaving them crispy

Remove the shallots from the heat and add more sugar, salt or vinegar if desired. Leave to infuse in the liquor for a day

For the pickled mushrooms, add the water, Sauternes, olive oil, white wine vinegar, salt and caster sugar to a large pan

Add the thyme, bay leaves and black peppercorns, bring to a simmer and continue to simmer for 10 minutes

Add the thinly sliced king oyster mushrooms, the clumps of nameko and shimeji mushrooms, one after the other. They may take from 30 seconds to a minute or 2 to cook, depending on size

Once the mushrooms are cooked, place the different mushrooms on separate trays to drain. You will need to reseason the mushroom stock after they are all cooked as some of the flavour will have gone

Chill the mushroom stock and the mushrooms. Leave the mushrooms in the stock so they take on more flavour

For the Sauternes jelly, place the Sauternes into a bowl and add about 100-250ml water to dilute slightly, then add approximately 1 tsp of sugar to taste

Soak the gelatine leaves in cold water for 5 minutes to soften. Warm the Sauternes, sugar and water mixture, then add the soaked gelatine, pass through a fine sieve and place in a shallow 5mm deep square tray so it can be cut into very neat cubes

Season the inside of the deveined foie gras and add a pinch of spice. Close up the lobe and remould into its natural shape

Shape the foie gras into a log, season and wrap in a single sheet of muslin cloth. Roll the cloth round the foie gras 4 times, then tie each end tightly with string. Place the sausage into a vac pac bag with the Sauternes and vac pac on full until the bag is tight around the foie gras. The fat will come out as it cooks

Place the foie gras lobe in the fridge for 6 hours to marinate. Remove and bring up to room temperature for 30 minutes, then place into a water bath at 43°C for 17 minutes

After this time, place the vac pac bag into iced water to chill and set. This is then cut along the whole length of the foie gras when you are ready to serve

To make the Sauternes jelly sheets, dissolve 25g vege-gel in 100ml water. Reduce the Sauternes to 250ml in a separate pan and leave to cool

Whisk the vege-gel into the cold Sauternes until smooth, then bring up to a slow simmer and whisk until completely smooth

Pour the vege-gel and Sauternes mixture into a tray that is covered with oiled cling film, pouring it down the tray at an acute angle so that the jelly distributes evenly

Once the vege-gel and Sauternes mixture has set, which will take a couple of hours or quicker in a fridge, cut into 3cm x 4cm rectangles

For the foie gras mousse, reduce the Sauternes by half, then add the consommé and bring to a simmer

Add the consommé and Sauternes mixture to a blender and drop in the foie gras and whipping cream. Soak the gelatine leaves in cold water for 5 minutes to soften. Add the soaked gelatine and season to taste

Pass the blended foie gras, consommé and Sauternes mixture through a fine sieve into a bowl set over ice. Stir until it almost sets and thickens, then transfer the mousse to a piping bag

Once thickened, pipe the foie gras mousse onto the Sauternes jelly sheets and roll into cylinders. Roll in the cling film and place in the fridge to keep the neat shape

For the lemon and cep emulsion, separate the egg and add the yolk to a blender along with the lemon juice and zest, salt and pepper

Blitz until the mixture thickens, then add the oils in a slow stream along with the cep powder

Add a little water if the mixture is too think and recheck the seasoning. If too sweet, add a little more lemon juice before adding the cream

Before serving, slice the raw mushrooms and brush with olive oil, salt, black pepper and lemon juice

To plate, streak the cep emulsion onto plates in 3-5 streaks, then place a slice of foie gras onto each plate

Place the pickled mushrooms, Thai shallots and diced Sauternes jelly around the foie gras

Add the salad leaves and the foie gras mousse wrapped in the Sauternes jelly sheet on top, then finish with the sliced raw mushrooms, salad leaves and a sprinkling of the olive oil and cep powder. Serve immediately

Then add the sliced raw mushrooms brushed with olive oil, salt, black pepper and lemon juice, followed by the rest of the salad leaves and then a little sprinkling of olive oil and cep powder