Sea buckthorn mousse

1. Line a 6 by 6 inch tin with silicone paper, and soak the gelatin in cold water.
2. Melt the chocolate in a bowl.
3. Bring the sea buckthorn puree up to the boil, and off the heat add the gelatin.
4. Pass the sea buckthorn mixture through a sieve onto the chocolate to ensure all gelatin has dissolved.
Whisk the chocolate and sea buckthorn puree together until smooth and combined. Leave chocolate mixture to cool.
5. Once the chocolate mixture has cooled, whip the double cream to ribbon stage. Slowly fold the double cream and chocolate mixture together to ensuring you do not knock the air out.
6. Place mousse into the prepared tin, tapping gently to make sure the mousse is as level as possible. Allow to set in the fridge for two hours before adding the glaze.

Sea Buckthorn Glaze

1. Soak the gelatin in cold water.
2. Bring the water, glucose and sea buckthron puree to the boil. Add the gelatin.
3. Off the heat add the neutral glaze and whisk until everything is combined.
4. Pass through a sieve and skim. Allow the glaze to cool to 26c.
5. Put a thin 2mm layer of glaze over your set sea buckthorn mousse.
Return to the fridge, and allow to set for an hour.

Sago pudding

1. Combine the milk and cream. Split open the vanilla pod, add the seeds and the pod to the milk mixture. Bring the milk mixture to the boil, take off the heat and allow to infuse for an hour.
2. Soak the Sago in cold water for half an hour before starting the pudding.
3. Put the Sago and milk mixture together in a pot. Cook on a low heat stirring constantly for about 25 minutes.
4. Once cooked take off the heat and place cling film over the sago pudding, and put to one side for assembly later.

Amasi mousse

1. Soak the gelatin in cold water.
2. Heat half the amasi and dissolve the gelatin into this. Pass through a sieve onto the rest of the amasi. Allow to cool.
3. Whisk your double cream to ribbon stage and then fold through the amasi.
4. Leave to set in the fridge for a couple of hours before use.
1. The day before you want to make the sorbet, grind up the hogweed, and combine with the amasi. Leave this to infuse overnight.
Also place your yoghurt in muslin, tie the muslin and place into sieve that is placed into a bowl, this should strain off any excess liquid.
2. The next day strain the amasi. Combine the amasi, water and yoghurt in a pan and heat up gently whilst whisking to 25c.
3. At 25c, add the milk powder, whisk to combine, and continue to heat up to 35c.
4. At 35c add the glucose and invert sugar. Whisk to combine, and heat up to 85c.
5. Blitz the mixture in the thermomix, and put into a paco jet container. Freeze the container overnight before churning through the machine.

Chervil branches

1. Combine the cocoa powder and horlicks together. Place to one side.
2. Pick down your Chervil to create 10 branches.
3. Whisk your egg whites to create slight foaming, and slowly add your icing sugar, whisking after every combination to create a meringue.
4. Dip your branches into the meringue, then place them into the cocoa powder mix ensuring they are fully coated.
5. Place your branches into a dehydrator overnight.

Hogweed sugar

1. Blitz the Hogweed Seeds and Sugar together in a thermo mix.