Chicken wings with Reblochon pomme purée

Begin by preparing the wings. You only need the middle part of the chicken wing for this element of the recipe, so you don't want to cut them at the joint, but slightly on the flesh of both sides. This is so you can push the large bone completely out and the small one halfway out, so it is exposed but still attached. This is best achieved using a serrated knife. Check the wings thoroughly for fragments of bone after cutting

Cover the wings with the salt and leave to cure for 1 hour. Wash and dry them, then heat the fat in a pan and add the garlic and thyme. Add the wings and a cartouche on top. Cook them very gently with small bubbles breaking the surface for 90 minutes, or until tender. Allow to cool

Next make the chicken sauce. Caramelise the chicken wings in oil and a knob of butter until golden brown. Add the celery to the pan and cook for 30 seconds, then add the shallot and caramelise until everything is golden brown

Add the white wine, reduce by half, then add the brown chicken stock and bring to the boil. Simmer the stock for 10 minutes to bring out the flavour of the chicken wings, then add the herbs and peppercorns. Cook for a further 10 minutes then pass the sauce through a colander. Pass through a fine sieve and then through a layer of muslin six times

To make the chicory purée, halve the heads of chicory and lightly season with salt. Leave to macerate for 20 minutes and then pat dry. Place the chicory into a vacuum bag, seal and cook at 100°C for 20 minutes

Place the rest of the ingredients in a pan and boil. Open the chicory bag and strain off any juice. Add the cooked chicory to the pan and reduce the glaze until sticky. Blend in a blender then pass through a sieve. Transfer to a squeezy bottle ready for plating

Next make the pomme purée. Peel and roughly chop the potatoes, wash in cold water then cook in salted water until tender. Drain and allow to steam dry for 1 minute. Pass through a fine sieve or potato ricer. Bring the milk to the boil, add to the mash and beat in the cheese and butter. Season and place in a piping bag

Next make the crispy chicken skins. Preheat the oven to 180°C/gas mark 4

Scrape the skin so all the fat is removed. Place on the silicone mat and flatten under another silicone mat. Sandwich everything between 2 heavy, flat trays. Cook for 12 minutes, until golden brown and crisp. Remove the trays and drain the skin on kitchen paper. Season well

For the cheese curls, use a speed peeler to peel the cheese into curls. Place these back in the freezer until ready to plate

For the salad, cut the chicory into 2cm diamonds, dress the leaves with lemon juice, olive oil and salt

To serve, preheat a frying pan over a high heat, add the chicken wings and lightly brown. Add some butter and toss together until golden brown all over. Drain off the fat and glaze the pan with the chicken sauce. Coat the wings evenly and remove from the pan. Heat 100ml of the chicken sauce and reduce until thick and glossy

Add both purées and the wings to the plate first. Arrange the leaves and the skin around the plate. Sauce the dish and finish with the cheese curls