Ravioli of lobster, langoustine and salmon with a lemongrass chervil veloute, Gordon Ramsay's version

Soak a big pinch of saffron in boiling water five minutes and strain out the threads.

Sift the double zero flour with the sea salt into the food processor, add two eggs, three egg yolks, a tablespoon of olive oil and the saffron, and blitz, scraping the bowl down twice.

Knead a few minutes until smooth and slightly springy, wrap and rest at least 30 minutes.

Fish stock: drizzle two tablespoons of olive oil into a pot, add the roughly chopped onion, leeks, celery and fennel with salt and pepper and cook a few minutes until softening; add the fish trimmings.

Add one third cup of dry white wine and reduce all the way, then cover with cold water and bring to a boil.

Simmer 20 minutes, skim, then strain through a sieve lined with cheesecloth.

Shellfish stock: heat two tablespoons of olive oil in a pot and shake the lobster shells and fish bones until the shells are bright red.

In another large pot heat two tablespoons of olive oil and cook the vegetables eight to ten minutes until they begin to soften.

Add the tomato paste and cook two minutes, then the thyme sprigs, parsley stems, coriander seeds, white peppercorns, star anise and bay leaf.

Add half a cup of dry white wine and reduce, then add the four cups of fish stock to cover, combine with the shells and simmer half an hour, skimming and checking the seasoning.

Cool and strain the shellfish stock through a sieve and cheesecloth.

Remove the langoustine heads, cut open the tails, take out the vein and finely dice the meat; finely dice the lobster meat and two thirds of the salmon.

Blend one third of the salmon with black pepper and salt to a firm puree, then stream in two tablespoons of heavy whipping cream with the motor on slow.

Mix the diced lobster, langoustine and salmon together and chill 20 minutes.

Fold the puree into the diced meat to bind it, add a squeeze of lemon juice, a handful of the mixed herbs, salt and black pepper, then chill until firm.

Veloute: in a saucepan put the chopped shallot, white peppercorns, coriander seeds, garlic, bay leaf, thyme sprigs and split lemongrass with half a cup of vermouth and boil to a syrupy glaze.

Add one cup of fish stock and reduce by half, then turn down to a simmer and add one cup of heavy cream; cook to a coating consistency and strain.

Basil crisps: stretch plastic wrap tightly over a deep plate, rub the basil leaves with a little olive oil, press them flat on the wrap and microwave two and a half to three minutes until crisp; store airtight.

Roll the saffron dough as thin as newspaper and cut circles, five inch asked for and four inch used.

Beat the egg yolk with two teaspoons of water and a pinch of salt, brush the edges, lay on the top circle, press out the air pockets and seal tightly, cleaning up the edges.

Tomato chutney: pour boiling water over the Roma tomatoes, peel, quarter, seed and finely chop the flesh.

Heat two tablespoons of olive oil in a small sauce pan, add the tomatoes, thyme sprigs, salt and pepper and cook until soft and pulpy but fairly dry; remove the thyme.

Wilt the stemmed leaf spinach down with butter, pepper and salt.

Reduce some of the shellfish stock to a drizzling syrup, helped along with a little arrowroot slurry.

Reheat the lemongrass veloute and stir in the finely chopped chervil.

Boil the ravioli in salted water two to three minutes.

Drizzle the reduced shellfish stock around the plate, spoon the buttered spinach into the centre, set the ravioli on top with the tomato chutney, drizzle olive oil over the ravioli, add the basil crisp and pour the veloute on at the very end.