Fried bantam’s egg, celeriac purée, celeriac crisps, Morteau sausage, wild rice crumb

To make the celeriac crisps, peel the celeriac, then use a peeler to slice into long sheets. Add a dash of oil to a hot pan, add the celeriac sheets, then season with salt and push flat with a fish slice

Cook until dark brown, then place in a dehydrator or oven and leave to cook at 70°C overnight

To make the celeriac purée, peel and dice the celeriac and place in a pan with the butter. Cook on a medium heat until the celeriac is a dark golden colour, then add the milk and dashi stock

Cover with a cartouche and cook until the celeriac is very soft. Transfer the contents of the pan to a jug blender, blitz until smooth then pass through a sieve

For the wild rice crumb, preheat a deep pan of vegetable oil to 200°C. Preheat the oven to 180°C/gas mark 4

Add the wild rice to the hot oil. As soon as it puffs up, remove with a slotted spoon and drain on kitchen paper. Remove the pan from the heat, allowing the oil to reduce in temperature to 120°C, then sustain that temperature to cook the garlic crisps

Slice the bread into a 1cm dice and bake in the oven for 4 minutes, until crisp

For the garlic crisps, preheat the reserved vegetable oil to 120°C

Thinly slice the garlic and blanch in milk. Pat dry, then fry in the vegetable oil until crisp

Drain on kitchen paper, then mix the garlic with the breadcrumbs, wild rice and chopped pork scratchings

When ready to serve, cut the Morteuax sausage into a 1cm dice. Place on a tray then warm under the grill

To serve, gently warm through the celeriac purée and spoon some into the centre of each bowl. Fry the bantam eggs, place on top of the purée then scatter the sausage around the egg

Scatter the crumb mix over the dish and garnish with celeriac crisps and micro red mustard frills