Cream peas, sesame lacquered chicken wing, foie gras chantilly crunch

SERVES 10 TIME 1 hour LEVEL Advanced

INGREDIENTS For the cream peas: 4 iceberg lettuce 1kg split peas or 2.8kg fresh peas 2.8kg strawberries 150g onions thinly sliced 1 clove of garlic crushed 200g butter 2l chicken stock (powdered) 600g cream

Salt and pepper

Chantilly foie gras: 1 whipped cream maker/ dispense 1l 300g small cubes of foie gras 300g cream 100ml chicken stock powder 100ml porto Salt and pepper Spice, spiced bread powder

For the garnish: 10 snow peas/snap peas 20 chicken wings 100g pea shoots 150g soya sauce 100g sesame oil 50g sesame wasabi 5 filo pastry 100g brown butter

METHOD: Cream peas: 1. Sweat the onions in bu er with the le uce. 2. Prepare the chicken stock, bring to boil. 3. Add the peas + garlic, cook for 30 minutes. 4. Puree in the food processor and pass through a sieve. 5. Cook with the cream for 2 minutes and season.

Foie gras chantilly: 1. Bring the port, chicken stock and seasoning to the boil. 2. Add cubes of foie gras. 3. Boil for 2 minutes, and then pass through fine sieve. 4. Put into cream siphon with 2 cartridges that is se led in ice water bath and reserve for service and plating.

Completion and assembly:

1. Seal the chicken wings off in a hot pan and deglaze with soya sauce.

2.Add a drop of water and place the lid on the pan. Cook till tender and then pull the flesh off the bones. Reserve.

3. Meanwhile, cut the snap peas into julienne, mix sesame oil and seasoning. Toss this for one minute in a hot pan for 1 minute with the chicken, so that you retain the crispness of the mange tout.

4. Cut the filo into rectangles and interleaf with melted bu er. Fold over metal corne s (pastry horns) and bake till golden brown at 180oC for about 7 minutes.

5. Finally, spoon the creamed peas in the base of the plate and balance the filled phyllo corne s off-centre against the soy lacquered chicken.

6. Garnish with the pea shoots, sesame wasabi and a drop of sesame oil.