Ingredients | Velouté

1kg pink Paris mushrooms

100g white onions

100g green celery

100g white leek

100g small diced maris piper potato

3l chicken stock

1l whipping cream

100g unsalted butter

Ingredients | Samosas

400g chopped confit duck

400g confit Lyonnais onion

400g diced foie greas

Salt and pepper

1 pack spring roll sheets

Method | Samosas

Mix the confit duck and onion together. Dice the foie gras – do not be too fussy about veins – only the really obvious veins. Sauté the foie gras in a hot pan and add to the duck mix. Adjust the seasoning and add 1 table spoon of washed thyme leaves. Cut the spring roll into ¾ and for  1 x spring roll samosa  using 45 g of mix.

Method | Velouté

Wash the mushrooms in 3 changes of cold water and cook in a stainless steel pan with the butter. Add the finely diced mire poix, potatoes and bouquet garni – sweat for a further 5 minutes and add the chicken stock and cream. Bring the soup to the boil and simmer for 30 minutes. Adjust the seasoning so that the soup is finished – blitz and pass twice through a chinois (tap the soup through) and adjust the consistency if needed. Refresh the soup in iced water until cold. Date and label and store in vacuum bags. Reheat the soup and add a table spoon of seasoned whipping cream – hand blend and serve.