Butternut-Cepe-Parmesan

Method

For the Butternut Soup:

1. In a heavy bottomed saucepan, sweat the butternut flesh in the butter until it starts to break down but has not yet started to change colour.
2. Add all the other ingredients except the parmesan and simmer for 20 minutes.
3. Add the parmesan and leave it to melt for five minutes.
4. Blitz the soup in a blender then pass through a chinois (fine sieve) twice.
5. Correct seasoning and consistency, chill, and store while you continue with the recipe.

For the Cepe Puree:

1. Sweat the onion and garlic in the butter until they are soft but still without colour.
2. Add both mushrooms and sweat until they soften, then add the Madeira and thyme then reduce by half.
3. AAdd the mushroom stock and bring to the boil. Then simmer until cooked through and reduced by a further 2/3.
4. Add the cream, remove the thyme sprigs, then blend in the vita prep (heavy blender) and pass through a chinois.
5. Check seasoning and store.

To Assemble

Place a spoonful of the puree in the bottom of the bowl and sit the poached quail’s egg on top of the puree.

Sprinkle some pumpkin seeds into the bottom of the bowl.

Spoon the soup into the bowl (we use a pressurised gun to ensure that it stays neat).

And finally sprinkle the grated parmesan, chives and chopped cocoa nibs over the dish and serve.