Place each chicken piece into a vacuum bag, followed by a sprig of thyme, and seal the bag using a vacuum sealer.

Cook the chicken at 60°C/140°F for 4 hours.

Cool the bags in an ice bath and refrigerate if not used immediately.

When ready to serve, sear the chicken pieces skin-side down in a hot pan until crispy and golden.

Flip the chicken pieces, and baste with butter and thyme until fully cooked and crispy.

Season with sea salt and serve.

Preheat the oven to 200°C/392°F and roast the chicken thighs, flipping occasionally to ensure even browning.

Add unsalted butter in a large pot over medium-high heat, followed by onions and garlic. Gently roast and caramelise until golden.

Add carrots and water to the pot and simmer gently for 2 hours, skimming away impurities occasionally.

Strain the stock through a fine sieve, then return it to the pot and reduce it to a thick, syrupy consistency.

Once reduced, add salt to balance the sweetness and take off the heat. Add a sprig of thyme to infuse.

When ready to serve, reheat the stock, check seasoning, and serve.

Bring the water to a boil, then gently simmer until the potatoes are just cooked.

Once cooked, drain the water completely and allow the potatoes to steam off for 5 minutes to expel excess moisture.

Mash the potatoes through a fine sieve.

Place the mashed potatoes into a small pot over medium-low heat.

Stir in the butter and cheese until well incorporated.

Increase the heat, mix the two creams (milk and heavy cream), and gradually add to the potato mixture.

Add the cream mixture slowly, stirring until it comes together smoothly without becoming too wet.

Boil the courgette in salted water until semi-soft.

Add the remaining greens and blanch for 30 seconds.

Strain the mixture through a fine sieve and press down with a spoon to squeeze out as much liquid as possible.

Transfer the strained greens to a blender and blend with a small amount of xanthan gum.

Pass the mixture through a fine sieve again into a small bowl over ice to cool it quickly and maintain its vibrant green colour.

Season with oil and salt to taste.

Transfer the mixture to a squeeze bottle or your desired container, cover, and refrigerate.

Cut off any thick white parts of the Swiss chard stems, including those that lead into the leaves.

Fill a large, deep bowl or container with ice and add an equal amount of water.

Bring a large pot of salted water to a boil. Once boiling, add one Swiss chard leaf to the water and cook for 15 seconds.

Remove the leaf immediately and place it into the ice bath. After cooling, take it out, allow excess water to drip off, and place it on the prepared towel.

Once finished, cut medium triangular strips with a width of about 2.5 fingers and a length slightly more than double the height of your metal rings.

Roll one sheet out on the floured surface until smooth.

Remove the second pastry from the packaging and align the edges with the first rolled-out sheet.

Roll out the second pastry to match the first, ensuring it perfectly doubles the sheet.

Place the layered pastry on a tray lined with baking parchment and refrigerate.

In a skillet over high heat, add oil and sauté the mixed mushrooms until nicely caramelised.

Add the garlic and sauté until cooked, but be careful not to let it burn.

Pour in the white wine and allow it to reduce by two-thirds.

Add the thyme leaves and season with salt. Remove the mixture from the heat and set aside.

In a small pot over medium heat, melt the butter and add the flour, stirring continuously.

Gradually whisk in 120g of chicken stock, whisking constantly to avoid lumps. Cook until the mixture thickens.

Stir in the double cream and remove from the heat.

Combine the cream mixture with the sautéed mushrooms, then add the Le Gruyère AOP cheese and stir through.

Slowly add the remaining chicken stock while stirring to combine the ingredients thoroughly.

Transfer the mixture into a container, cover with cling film, and refrigerate to cool down completely.

Place a metal ring on a clean work surface.

Arrange a Swiss chard leaf inside the ring, with the broader end placed inside and the pointed end extending outwards.

Repeat the process with the remaining leaves, slightly overlapping them to create a base.

Mix one-fourth to one-sixth of the mushroom and Gruyère mixture into the mould, pressing it firmly with a spoon to eliminate any air gaps.

Fold the last Swiss chard leaf you placed over the mushroom mixture to cover it and repeat with the remaining leaves.

Wrap the assembled Swiss chard and mushroom filling tightly in cling film.

Once wrapped, place the package in the refrigerator and repeat the process with the remaining pieces.

Refrigerate for one hour to firm up, or use the freezer for a quicker firming before continuing with the other or final steps.

Place one parchment sheet on a clean work surface, then centre a bottom puff pastry sheet on top of it.

Take one assembled mixed mushroom wrap, gently remove the cling film, and place it in the centre of the puff pastry sheet.

In a small bowl, whisk the egg yolks until smooth.

Brush a thin layer of egg wash over the mixed mushroom wrap.

Take out a prepared pastry sheet for the top layer. Carefully place it on top of the spinach-wrapped Wellington.

Seal the edges by gently pressing with a fork. Trim any excess pastry dough using a knife or a circular stencil to create a neat finish.

Neatly brush the entire pie with egg wash.

Place the assembled mixed mushroom pie in the refrigerator to chill.

Preheat the oven to 165°C/329°F.

When ready to bake, apply a second coating of egg wash, garnish with thyme leaves, and sprinkle with sea salt.

Bake the pies for 15-20 minutes or until golden brown.

As soon as the pies are golden brown and baked through, move quickly to plate all the components while they're still warm.