- 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
- 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.