Lion's mane mushroom with barley risotto, barley crisp, sea herbs and Madeira cream

Dip pieces of mushroom in garlic tempura batter, season, and dust with dried mushroom powder.

Cook barley risotto with pine nuts in mushroom stock made from trimmings with a little white soy and shiitake.

Top the risotto with tempura mushroom dusted with mushroom powder, roasted mushroom and pickled mushroom, in repeated layers.

For the barley crisp, cook barley down very soft, dehydrate it and make it into a crisp.

Dust raw shaved mushroom with mushroom powder.

Finish with foraged sea herbs (sea purslane, salty fingers, rock sapphire, as transcribed) and seaweed oil.

For the Madeira cream, build a base from mushroom trimmings, shallots and Madeira with vegan cream and a little oat milk; finish as a foam.