200g/7oz Jerusalem artichoke, peeled and diced
200g/7oz butternut squash, peeled and diced
300g/10½oz celeriac, grated
1 garlic clove, crushed
1 bulb black garlic
½ tsp garlic powder
½ bunch parsley, roughly chopped
200g/7oz parsnip, peeled and diced
550g/1lb 4oz potato
1 shallot, sliced
1 bunch tarragon, leaves picked
100g/3½oz mashed potato
50g/1¾oz cornflour
2 tbsp olive oil
salt
8g/¼oz salt
100g/3½oz Coolea cheese, or any hard cheese, grated on a microplane
splash double cream
50g/1¾oz duck fat
1 medium free range egg, beaten
175ml/6fl oz Sauternes dessert wine