Baked potato stock

1: Preheat the oven to 200°C/Fan 180°C/Gas 6. Lay the potato skins on a baking tray, spreading them out evenly. Bake in the oven for 35 minutes until crisp and a dark, even colour.

2: Bring the stock to the boil in a saucepan, add the potato skins and leave to infuse for 30 minutes. Pass the infused stock through a chinois, then through a sieve lined with 3 layers of muslin into a jug. Refrigerate until needed.

Risotto potato dice

1: Wash and peel the potatoes, then slice into large, thin discs, using a mandoline. Square off the edges of the slices, then cut into 4mm dice (to imitate the size of rice grains).

2: Tip the potato dice into a chinois and rinse thoroughly under cold running water to wash off the potato starch.

3: Drain the potatoes and tip them into a medium vacuum-pack bag. Spread the potato dice evenly in the bag and vacuum-seal on full pressure to compress the potato. Immerse in a water-bath at 72 degrees and cook for 32 minutes.

4: Lift out the vacuum bag and plunge it into a bowl of iced water to cool the potato dice quickly.

5: Once cold, if serving straight away, open the bags and transfer the potato dice to a small container; otherwise leave the potatoes in the sealed bag.

Potato skin crisps

1: Wash the potato and pat dry, then peel, removing the skin in long strips. Put the potato skin strips into a bowl and season evenly with a little salt.

2: Preheat the oven to 205 /Fan 185 /Gas 6–7 and line a baking tray with baking parchment.

3: Lay the potato skin strips on the tray, placing them skin side down and spreading them out so they are not touching each other. Bake in the oven for 8–10 minutes until dark golden. Remove from the oven and leave tocool and crisp up. Once cooled, keepin an airtight container.

Poached garlic

1: Break the garlic bulb into individual cloves and place them in a small saucepan. Pour on enough water to cover and bring to the boil. Drain the garlic and immerse in a bowl of iced water to refresh. Repeat this process twice more, using fresh water.

2: After the final blanch and refresh, drain the garlic cloves and allow them to cool.

3: Carefully peel the garlic and place in a clean small saucepan. Pour on enough olive oil to just cover and warm gently over a low heat until the garlic is soft. Remove from the heat and set aside to cool.

Wild garlic pesto

1: Immerse the wild garlic and parsley leaves in a pan of boiling salted water and blanch for 1 minute until soft.

2: Drain and plunge into a bowl of iced water to refresh. Drain the leaves and squeeze out excess water, then place on a board and lightly run your knife through them.

3: Tip the roughly chopped herbs into a high-powered jug blender (Vitamix) and add all the remaining ingredients. Blitz to a purée then spoon into a Pacojet beaker. (You will have more pesto than you need ,for this dish; refrigerate the rest in a jar, covered with a layer of oil.)

Chive oil

1: Gently heat the oil in a small saucepan to 150°C. (Use a digital probe to check the temperature.)

2: Put the chives into a high-powered jug blender (Vitamix). Pour on the warm oil and blend to a purée. Pass through a sieve lined with 2 layers of muslin into a jug and season with salt and pepper to taste.

3: Chill the chive oil in the blast chiller (or stand the jug in a bowl of iced water) to cool quickly and retain its vibrant green colour, then pour it into a squeezable plastic bottle, ready for serving. (You will have more chive oil than you need; refrigerate any you’re not using straight away.)

Potato risotto

Melt the butter in a medium saucepan over a medium-low heat until foaming, then add the diced shallot and sweat until soft.

Pour in the infused potato stock and simmer to reduce until it starts to thicken. Add the cooked potato dice and continue to simmer until you have a risotto-like consistency.

Season with the Parmesan and set aside (ready to add the mozzarella just before serving); keep warm.

To assemble & serve

Halve the ceps and lightly score the surface in a criss-cross pattern. Heat a splash of oil with the butter in a frying pan and add the ceps. Fry for 2–3 minutes until tender and lightly caramelised, then add the chicken sauce and turn the ceps to glaze

Lay the garlic cloves on a baking tray and season with salt and pepper. Warm gently under a low salamander or grill.

Meanwhile, start to assemble the dish. Churn the wild garlic pesto.

A minute before the garnish will be ready, gently warm the risotto through over a low heat and stir through the diced mozzarella.

Drain the ceps and place them on a cloth-lined tray to dry, along with the grilled garlic cloves. Sprinkle with a little flaky salt.

Divide the risotto base between 4 warmed serving bowls and arrange the ceps and grilled garlic cloves on top. Using a hot teaspoon, add a generous rocher of the wild garlic pesto to each portion.

Drizzle chive oil around the plates and place an oyster leaf and a potato skin crisp on each portion to serve.