Method

1. Preheat oven to 200°C. Lightly grease a 25cm-long x 8cm-wide x 6cm-deep terrine mould. Line with cling wrap, leaving a generous overhang.

2. Add the eschalots and red wine to a large saucepan over medium-high heat. Bring to a boil, then reduce heat to a simmer and cook until almost all of the wine has evaporated. Add port and simmer until reduced by ¾ of its volume. Strain mixture through a fine sieve, reserving 200ml of the reduction. Spread the eschalots out into a small baking dish and place in the fridge until cool. Soak gelatine leaves in cold water, drain, squeezing out any excess liquid. Stir the gelatine leaves through the hot reduction until dissolved. Strain the mixture into the dish with the eschalots and mix until combined. Set aside.

3. For the braised leeks, bring the vegetable stock to a boil in a large, heavy-based roasting pan. Add butter, carrot, onion, celery and leek, then bring back to the boil. Cover the surface with baking paper and place in the oven. Bake for 20 minutes until leeks are tender. Set aside.

4. Slice along the length of each leek about 1cm deep, remove the core, reserving the outer layers. Blanch the leeks in a saucepan of salted, boiling water for 1-2 minutes until just tender. Refresh in iced water. Once cool, separate the leek pieces onto a baking tray. Place 1 piece of leek on a chopping board, gently scrape the inside layer with a knife, to remove any membrane. Repeat until you have enough layers to line the mould. Lay leek, slightly overlapping, in terrine mould. Trim to fit if necessary. Allow enough overhang of the leek to fold over the top and cover the terrine, once filled. Set aside.

5. Bring the sparkling wine to a simmer in a small roasting pan. Poach oysters for 1½ minutes until just cooked. Remove with a slotted spoon and place on a baking tray lined with a clean tea towel. Place in the fridge to cool.

6. To assemble the terrine, spread a thin layer of the eschalot mixture over the base of the terrine mould, then a layer of oysters. Spread another thin layer of eschalots, then a layer of braised leeks. Spread another layer of eschalots, then oysters, finishing with a layer of eschalots. Fold over the overhanging leek layer to cover the top of the terrine. Fold over the overhanging cling wrap and then cover in another layer of cling wrap. Top with thick cardboard or foam, cut to size and weigh down with cans. Place in the fridge until set.

7. Steam vongole for 1 minute until shells start to open. Remove vongole from their shells, discarding shells. Place vongole in the fridge for 5 minutes to cool. Whisk extra virgin olive oil and vinegar in a small bowl until combined. Season with salt and pepper, add vongole and gently combine.

8. For the potato bracelet, heat oil in a small saucepan over high heat to 180°C. Place potato in turner and turn handle to create potato ‘spaghetti’. Coat one strand of potato in cornflour, shaking off any excess. Wrap the strand of potato around a cling wrap-covered rolling pin, close to one end, so that it resembles a tight coil about 10-12 strands wide. Carefully, dip the bracelet into the oil and cook until golden. Allow to cool slightly before draining on paper towel.

9. To serve, carefully slice the terrine, serve with vongole, two small quenelles of crème fraiche topped with chives, the potato bracelet and micro cress.