Dice potatoes into thick cubes and boil in a salted water. Boil broccoli in a salted boiling water for 5-6 minutes. Preparation of the apple mousse: Peel apples, cut out the apple core, and dice thickly. Next, fry them with a little bit of sugar, add some water and simmer for about 15 minutes. Blend until the mousse is smooth, then mix it with horseradish. Mash potatoes and put them in a warm pot, then add a little bit of butter and warm milk. Mix to get a uniform purée, season with salt. Slice bacon into 1 cm thick pieces, place in a casserole dish and put in a hot oven for 10-15 minutes. Melt butter in a pan that will be used for maceration of young spinach leaves, with garlic, salt, and pepper. Rinse spinach in a sieve to remove excess water. Place all ingredient on a plate. Pour gravy.