Ingredients

Ingredients For the cauliflower crisps

• 1 head cauliflower, cut into florets, florets thinly sliced on a mandoline

• salt, to taste

For the pigs' trotters

• drizzle olive oil

• 1 leek, chopped

• 1 onion, peeled, chopped

• 2 carrots, peeled, chopped

• 2 bay leaves

• 5 white peppercorns

• 1 garlic bulb, halved horizontally

• 4 pigs' trotters

• 1 litre/1 pint 15fl oz ham stock or water, to cover the trotters

For the maple and sherry vinegar jelly

• 200ml/7fl oz maple syrup

• 50ml/2fl oz sherry vinegar

• 2 gelatine leaves, soaked in cold water until softened

• pinch agar-agar powder (available from larger supermarkets and Asian grocers)

For the smoked eel beignets

• 200g/7oz smoked eel fillets

• salt and freshly ground black pepper

• 1 free-range egg

• 100g/3½oz breadcrumbs

• vegetable oil, for deep frying

For the cauliflower cream

• 1 large head cauliflower, chopped into florets

• 250ml/9fl oz milk

• 200ml/7fl oz whipping cream

• pinch agar-agar powder (available from larger supermarkets and Asian grocers)

For the smoked bacon crisps and powder

• 15 smoked bacon rashers

For the maple and sherry reduction

• 100ml/3½fl oz maple syrup

• 50ml/2fl oz sherry vinegar

• 100ml/3½fl oz olive oil

• salt and freshly ground black pepper

For the garnish

• micro cress

Description

Recipe Uses 1 Head Cauliflower, Cut Into Florets, Florets Thinly Sliced On A Mandoline, Salt, To Taste, Drizzle Olive Oil, 1 Leek, Chopped, 1 Onion,...

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