Seasonal salad of local produce

Spread a base of saffron plant-based mayonnaise and set a pastry ring on it for structure and height.

Start with the heavier ingredients: wild asparagus, then Thumbelina cucumber, diced breakfast radish and turnip matchsticks salted overnight.

Add lacto-fermented white asparagus, fermented radicchio, and raw white chicory compressed in ice water to make it crisp; then the bean tops.

Add a light touch of dressing: lightly toasted smoked hazelnuts with smoked rapeseed oil and sherry vinegar. No salt, since the fermented elements season it.

Add purple frills, rocket and kohlrabi, then fennel tops, asparagus shoots, red vein sorrel, a little yarrow and fig leaf.

Finish with chive and nigella flower petals, rocket and sage flower.

Lift off the ring, tidy loose bits and finish with a little more hazelnut and smoked oil dressing.