Seaweed Consommé

• 20 ml (½ fl oz) Grapeseed Oil
• 1 kg (2

Heat the grapeseed oil in a heavy-based pot. When the pot is hot, add the chicken wings and squid trimmings and sauté until they are nicely browned. Add half the onion, the carrot and diced celery and sauté for a further 2 minutes. Deglaze with the sake and reduce until the sake has almost evaporated. Add the chicken stock and 2