Roasted foie gras with apple, celeriac and truffle beignets

For the chicken mousse, chop the chicken breast and put into a food processor and blend to a paste. Add the seasoning and blend again for 1 minute. Scrape the mixture down the sides of the mixing bowl with a spatula and blitz again

Add the cream very slowly turning the machine off every few seconds to mix again with the spatula until the cream is all is incorporated. Put through a fine sieve

For the roasted foie gras with apple, slice the apples in 3mm slices and then cut out discs with a 1cm cutter. Caramelise the sugar and add the apple discs and white wine and cook for about 3 minutes

Season the foie gras and quickly pan fry in a dry pan on both sides and cool down immediately. Once cooled, spread a thin layer of chicken mousse onto the foie gras and place the apple slices neatly on top of this

For the beignets, slice the celeriac to about 1/2cm thickness and cut out 3 discs at about 3cm wide. You will need 12 discs for 4 portions. Blanch the celeriac discs in seasoned chicken stock until soft

Cool, dry, then spread out the 3 discs of celeriac and lightly season, then slice some truffle onto each one. Place the discs on top of each other and then coat in flour, then egg wash and then Panko crumbs

To serve, preheat the oven to 200º C/Gas mark 6. Deep fry the celeriac and truffle beignet until golden brown and keep warm

Place the foie gras in the oven for 4 minutes, then put onto the plates with the beignets. For the girolles heat some clarified butter in a small frying pan, add the girolles season and cook until crispy

Garnish with more sliced truffle and girolles