Chicken liver parfait

• Season the chicken livers with the soy sauce, place in a sous vide bag and cook at 65 degrees c for 20 minutes.
• Hydrate the gelatine in ice cold water.
• Bring the chicken stock to a simmer.
• Add the gelatine, remove from the stove and cool a little.
• Add the cooked chicken livers.
• Blend until smooth.
• Season with salt and pepper.
• Pass through a chinoise.
• Whisk into liquid nitrogen and store in the freezer.

For the apricot puree and the pickled cranberries

• Bring white wine vinegar, water and sugar to the boil
• Pour the pickling juice over the cranberries to cover and leave to hydrate.
• Pour the remainder of the pickling juice over the apricots and gently cook until soft.
• Transfer to a blender and blend until smooth.
• Season with a little salt and citric acid if needed.
• Pass through a chinoise, cool and transfer to bottles or piping bags.

Shallots

• Finely brunoise 2 shallots and cover with white wine.
• Gently cook until the wine has evaporated.

Granola

• Mix the maple syrup with the sunflower oil and the porridge oats.
• Season with a little salt and leave to hydrate for 30 minutes.
• Bake at 160 degrees c until golden brown.

Fine beans

• Cook the beans for 3-4 minutes in salted boiling water.

Vinaigrette

• Make a simple vinaigrette with olive oil, white wine vinegar, lemon juice and salt.

Chicken skin

• Remove the layer of fat from the skin
• Blowtorch to remove any stray hairs etc
• Season with fine salt
• Bake at 160 degrees c until golden brown and crispy
• Place onto kitchen paper
• Chop and mix into the cooked porridge oats

Banyuls syrup

• Bring to the boil and reduce to a syrup.
• Place in a squeezy bottle and reserve until needed.

To plate

• Chop the fine beans and season with the shallots and vinaigrette.
• Place the puree in the bottom of a bowl.
• Add a few pickled cranberries.
• Add the fine bean salad.
• Spoon over the chicken liver parfait.
• Scatter over the granola.
• Add a few drops of banyuls syrup and serve.