Preheat your oven to 200 degrees C / 180 degrees (fan oven). Remove the rillettes from the fridge to come to room temperature. When the oven is hot, remove the lid from the tin foil tray that contains the Parmentier, place in the oven, and warm through for 25 – 30 minutes, until the filling is bubbling, and the potato topping is golden brown.
Empty the contents of both soup containers into a small sauce pan and reheat until just simmering. Meanwhile, reheat the brioche in the same oven for five minutes or so, lay the table and pour yourself a drink. When the soup has warmed through, transfer to two serving bowls, top each one with a drizzle of truffle oil and a few Parmesan crisps.
You can eat the rillettes with the cornichons and crostini as a pre-starter before the soup, or enjoy everything at the same time.
Once the Parmentier has been in the oven for approximately 20 minutes, decant the greens into a saucepan. On a gentle heat, continuously stir until warmed through. Reheat the winter roots on a baking tray in the oven for 5-8 minutes. Alternatively reheat in a microwave on a high heat for 2-3 minutes.
When the Parmentier is piping hot throughout, it’s ready to go. Carefully remove from the oven and plate up, dividing the Parmentier, greens and roots between two plates.
When you are ready for dessert, remove the lid from the tinfoil tray marked Sticky Toffee Pudding, and reheat in the oven for 8-10 minutes. Meanwhile, reheat the sauce in a sauce pan over a medium heat until it just simmers, or reheat on a medium heat in a microwave for 2 minutes. Remove the tinfoil tray from the oven, and transfer each piece to a serving bowl. Pour over the warm brandy caramel sauce and pouring cream.