Burnt apples with goat's curd, cobnut and watercress

For the goat's curd, heat the goat's milk to 37°C and add the 10 drops of rennet. Remove from the heat and leave to set in the pan

Peel and chop the Bramley apples. Heat the butter in a pan over a medium heat and cook the apples until lightly caramelised. Deglaze with the cider and then transfer to a blender and blitz until smooth. Season with sea salt and pass through a fine strainer

Peel the Granny Smith apples and cut into 1cm thick slices. In a hot, dry frying pan, char the apple slices on one side until dark brown. Cut into evenly sized cubes and place in a vacuum pack bag and vacuum on full compression along with the apple juice. This will intensify the flavour as it macerates in the juice

Melt some butter in a small pan and once foaming, crack open the cobnuts and sauté in the butter until golden brown. Drain and set aside

To serve, add a spoonful of purée to each plate, place 2 of the apple cubes at either end and spoon the goat’s curd over the top. Chop one cobnut and sprinkle over the top. Grate half of another cobnut over the dish, using a microplane, and finish with 2 sprigs of watercress