Ingredients

• 225g/8oz blue cheese
• crumbled
• 225ml/8fl oz double cream
• 80g/3oz unsalted butter
• cut into small cubes
• 4 x chicken winglets
• duck fat or vegetable oil to cover the winglets
• 100ml/3½fl oz white wine vinegar
• 100ml/3½fl oz pomace olive oil
• 1 banana shallot
• thinly sliced
• 2 tsp white peppercorns
• 2 tsp coriander seeds
• ½ tsp sea salt
• 200g/7oz pumpkin flesh
• cut into 1cm/½ inch cubes
• 100g/3½oz unsalted butter
• 500g/1lb 2oz pumpkin flesh
• cut into 3cm/1¼-inch squares
• 100ml/3½fl oz vegetable stock or water
• sea salt
• 1 sheet nori seaweed
• 50g/1¾oz dry kale
• 10g/½oz wakame seaweed
• 1 tsp white sesame seeds
• 1 tsp black sesame seeds
• pinch sweet smoked paprika
• 10g/½oz sunflower seeds
• 10g/½oz pumpkin seeds
• 10g/½oz puffed quinoa

Directions

• For the mousse
• put the cheese and cream in a heavy-based saucepan over a medium heat
• stir and bring to the boil. Stir in the butter until blended. Strain into a small container
• cover and chill for 3 hours.
• Meanwhile
• put the chicken winglets in a small roasting tray and lightly sprinkle with salt. Cover with cling film and chill for 1 hour. Preheat the oven to 90C/Gas 1/4. Wash the salt off the winglets and dry them with kitchen paper. Return them to the tray and cover completely with the melted duck fat. Bake for 1½ hours
• or until the chicken is soft and cooked through. Remove the chicken from the fat
• reserving the fat. While warm
• pull the meat off the bones
• place on a baking tray and cover with another weighted tray. Leave until set.
• Meanwhile
• for the pickled pumpkin
• put all ingredients apart from the pumpkin into a saucepan. Add 200ml/½ pint water
• then bring to the boil and cook for 2 minutes. Strain into a separate saucepan
• add the pumpkin and simmer for 4 minutes. Leave to cool.
• For the pumpkin purée
• melt the butter in a large heavy-based saucepan over a medium-low heat. Add the pumpkin and fry for 5 minutes
• but do not colour. Pour in the stock and simmer until soft. Tip into a blender and blend until smooth. Season with salt to taste.
• For the seaweed seasoning
• put all the ingredients in a food processor and blend to a smooth powder. You can store it in an airtight container.
• For the pumpkin crunch
• mix all the ingredients together in a small bowl.
• To serve
• put the pumpkin purée in the centre of a shallow serving bowl. Spoon the pumpkin pickle and crunch around the outside. In a non-stick pan
• fry the winglet meat in a little of the duck fat until crisped
• then arrange on top of the purée. Using a hot teaspoon
• spoon the mousse into the winglet
• then lightly sprinkle with the seaweed seasoning and serve.