Crab Mix

1. Pick 500g white crab ensuring there is no shell remaining.
2. Mix gently with; 30g crème fraiche, 30g lovage mayo, 5g chopped chives, zest of one lemon, 5g salt, pinch sugar and black pepper. Store on a jay cloth.

Mini Crouton

1. Take 2 slices of white bread and remove crusts.
2. Roll with a rolling pin and cut into brunoise.
3. Cook in foaming butter until golden brown and drain.

Pickled Kohlrabi

1. Slice whole kohlrabi on gravity slicer as thinly as possible, keeping whole perfect discs
2. Place in vac pack back with salt and chardonnay vinegar and a pinch of sugar. Compress.

Pickled Radish

1. Clean radish and cut into 1.5cm rondels.
2. Vac pack with salt, sugar, and vinegar.
3. Cook in the steamer for 4 mins and chill.
4. Leave in compression overnight

Egg Yolk Puree

1. Vac pack 500ml pasteurised egg yolk with 10g salt.
2. Cook in the steamer at 70c until thick. Chill

Avocado puree

1. Blend 4 ripe avocados with the juice of 1 lemon, 5g salt, touch of green colour and 100ml water.