Wild mushroom consommé with herb gnocchi, confit tomatoes and pickled mushrooms

To make the consommé, melt the foie gras trimmings in a large pan, then add the shallots and sweat until soft. Add the purée, stock, mushrooms, salt and Madeira. Simmer for 1 hour and then pass through a fine sieve and chill

When cold, beat in the egg whites and bring to a simmer over a medium heat. Once the egg has coagulated and formed a ‘crust’ on the surface, skim off the clear liquid and reserve. Check the seasoning and keep warm

For the confit tomatoes, preheat the oven to 150°C/Gas mark 2. Put the tomatoes on a small baking tray that has been brushed with the olive oil and then seasoned with salt and sugar

Place a slice of garlic and a few thyme leaves on each tomato quarter and drizzle over a little more oil, season with a touch more sugar, salt and coarse salt

Bake for about 20 minutes until the tomatoes are slightly shrunken and soft. Cut each tomato into 2 cross ways

For the pickled mushrooms, bring the water and vinegar to the boil. Add the sugar to taste and then drop in everything else. Remove from the heat and chill

To make the gnocchi, mix all of the ingredients together (except the butter) and roll into 4 long, 1cm thick sausages. Cut into 2cm logs and drop into boiling, salted water. When they rise to the surface, drain and allow to dry on a clean tea towel

Whilst still warm, sauté in the reserved butter over a medium heat in a non-stick pan

To serve, in a warm bowl place the gnocchi, confit tomatoes and pickled mushrooms and garnish with a few extra sprigs of chervil. Pour over the hot consommé and serve