Ingredients

Ingredients For the beetroot purée

• 6 beetroot

For the beetroot crisps

• 2 beetroot, peeled, thinly sliced on a mandoline

• vegetable oil, for deep-frying

For the celeriac purée and fondant

• 2 celeriac

• 800ml/1 pint 9fl oz chicken stock

• 4-5 sprigs fresh thyme

• 110g/4oz butter

For the chicken wings

• 1 tbsp rapeseed oil

• 1 tbsp butter

• 8 chicken wings, wing tips removed

• 1 carrot, peeled and finely chopped

• 5-6 sprigs fresh thyme

• 400ml/14½fl oz chicken stock

For the turbot fillets

• 2 tbsp rapeseed oil

• 4 x 250g/9oz wild turbot fillets, halved

• salt and freshly ground black pepper

For the foam sauce

• reserved chicken stock, from cooking the chicken wings

• 110ml/4fl oz double cream

• 2 tsp lecithin powder (available from health food shops and online)

• 1 handful sorrel cress

Description

Recipe Uses 6 Beetroot, 2 Beetroot, Peeled, Thinly Sliced On A Mandoline, Vegetable Oil, For Deep-frying, 2 Celeriac, 800ml/1 Pint 9fl Oz Chicken...

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