Using a mandolin slice the celeriac thinly and cut out 8cm discs (need 3 per portion). Blanch and refresh.

For the sauce:

In a saucepan add the chicken wings and a little oil. Fry until brown, add the half of the chopped shallot and all the garlic, colour and then add the thyme and madeira to deglaze the pan.

Once reduced add the chicken stock and reduce by half, add the cream and horseradish cream, bring to the boil, season and pass.

For the pork belly filling:

Finely dice the remaining shallot and chop the parsley. In a pan add the pork belly and break up in to strips. Add a few spoonsful of the sauce and allow the belly to break down. Add the shallots and parsley and some grated horseradish. When at desired consistency pull apart.

Assembly:

To build reheat the celeriac discs and then layer each one with the pork belly finishing with a disc. Top the disc with the crispy shallot and scratchings and micro parsley. Place the sautéed wild mushrooms around.

Foam the sauce and place around finish with the parsley oil. Serve.