Chicken of the woods mushrooms with pressed purple potato, baked courgette and herb sauce

Slice the purple potato variety thinly; it keeps its colour after cooking.

Start the chicken of the woods in a pan with butter, treating them as you would a chicken breast.

Season with salt and pepper and add the vegetable powder.

Fry them through. These mushrooms hold little water, so unlike most mushrooms they keep their shape rather than shrinking as the water is released, and they take up whatever is in the pan on both sides.

Drop fresh thyme on them at the end to lift the flavour.

Cook spring garlic in a second pan for its garlicky flavour.

Cook mushrooms through well rather than lightly, unless they have been blanched first, because undercooked ones upset some stomachs.

Build the thin potato slices up in layers with butter, cream and a little garlic powder, pressing tightly so the layers hold together.

Slice the round courgette thinly and bake it with fava bean flour.

Dress the pea shoots with cold pressed rapeseed oil that has had garlic put into it to preserve it.

Plate for height, with the mushrooms standing out at the front and everything else around them, so the eye travels across the plate rather than stopping in the middle, and each element can be eaten alone or together.

Make the sauce from fresh oregano, tarragon, parsley and 'cheese flakes', with a little red wine vinegar.

Dot the sauce all around the plate.

Put a dot of the green spice on the courgette flowers and finish with the brined wild garlic buds.

Brine the wild garlic buds at 5 per cent — vinegar, sugar and salt to water — to preserve them and keep them sharp and slightly fermented.

Finish with a little salt and a little oil over the top.