Blanch the cauliflower for three minutes until soft then drain and throw back in the pan. Add 5tbsp truffle oil, or a bit more if you like, then pour in a good glug of double cream, about 100ml, and 50ml of good chicken stock. Season with salt and blitz until very smooth, then pass through a fine mesh sieve until it’s really silky. Do it again if you need to. Keep it warm while you make the rest.
Bring the morels and shiitake to the boil in the stock then let them soak for ten minutes till you get nice soft mushrooms and a lovely stock. Remove them and slice into thin strips. Reduce the stock by half.
Return the chopped mushrooms to the stock. Add the tarragon and cream and bring back to the boil for a bit to thicken slightly. Don’t overdo it though, it should be creamy, not too thick.
Simply cook the chicken in the oven or sauté pan, this part is the easy bit. While that’s happening, sauté the cabbage in the butter for one minute until it starts to soften, then stir in the chilli flakes and season well. You want to keep it nice and green with a little bit of bite so be careful to not overcook it.
Plate with a few tablespoons of the purée followed by a handful of cabbage and some of the mushrooms from the sauce. Slice the chicken breast and gently add the cress and a sprinkle of the porcini powder. Pour over the sauce and serve.