Cod cheeks

Cure for 8 - 10 min in maldon depending on size, rinse and dry

Roast mussel stock

Add mussels to a scorching pan and steam in wine & water. Cover.

When cooked transfer to colander, reserving liquor

Pick down mussels onto a tray and roast at 200c. 11 min 0% humidity

Weigh cooking liquor and add proportionate quantities of kombu
shiitake and cep.

Deglaze roasting tray with small quantity of stock and add roast mussels to the stock

Bring to boil, cover and infuse for 20min

Press lightly through chinois, then pass through 2 layer muslin

Smoked butter sauce

To make sauce, bring stock and butters to a simmer and transfer to a thermomix

Add xani and blend for 2 min speed 10

Season with lemon and maldon (be wary of overseasoning as stock can be salty), pass through chinois and chill.

Fermented honey glaze

Combine honey and warm water in demijohn

Add yeast with 50ml warm water (according to packet instructions)

Reduce mead to a glace and use to season honey. Finish with maldon

Cauliflower Puree

To prep cauliflower first break down into florets. Finely slice the florets taking as much of the fluff and as little of the stalk as possible.

Add cauli and salt to foaming butter and sweat until tender 4-5 min

Add milk, increase heat, cover with a
cartouche and cook until liquid has evaporated and cauli is fully broken down

Transfer to thermo, add cream and blend speed 10 3-4 min

Kombu vinegar

Bag vinegar and kombu under full pressure

Steam at 65c. 1 hour

Macerate overnight then pass through chinois

Tempura batter

Mix dry ingredients then add water whilst whisking to ensure smooth batter

Transfer to an ISI gun and charge with 1 canister. Keep refrigerated.

Pickled mussels

Rinse mussels in cold running water to remove sand

Steam 100c. 2 minutes and pick over ice, taking care to remove beards

Pickle in kombu vinegar 1 hour before service

Crispy sea lettuce

Rinse thoroughly and dry on j cloth

Fry at 170c. until crisp, translucent but still green