10g stalks of flat leaf parsley (finely chopped) 1 whole chorizo sausage fresh grated winter truffles, or sprinkling of white truffle oil 600g English spinach 2 tbsp sauternes 1 tsp unrefined sugar 80g sliced fois gras 2 Pear William 10g olive oil 2 cups of veal stock 50g brunoise of celery and carrot 50g puy lentils 1 tsp unsalted butter 10g dried ceps
Cook the lentils, the brunoise of celery and carrot, and the veal stock for eight minutes. Add the finely chopped stalks of flat leaf parsley. Peel and dice the pears, place in a microwave with unsalted butter, unrefined sugar and sauternes and cook for 2 minutes. Blend to a puree whilst still hot. Blanch the spinach in boiling salted water for 10 seconds, refresh in iced water and drain. Grind the dried ceps until powder form, add to the spinach, sprinkle with either fresh grated winter truffles, or the white truffle oil. Squeeze together into small parcels and rub with the olive oil. Steam one whole chorizo sausage for 2 minutes, then slice into thick discs ready for grilling. To serve: In a very hot heavy pan, sear the chorizo discs, place these on three mini towers of warmed-up lentils. Heat the spinach parcel in the microwave for thirty seconds and place in the middle of the plate. Sear the slices of foie gras in frying pan for ten seconds each side, place on top of spinach. Top with spoon of pear and sauternes puree. Supplied by: Alex Brown, commis chef