Dorset crab salad, apple, cucumber, lemon verbena, herb mayonnaise

To begin, make the cucumber and lemon verbena jelly. Soak the gelatine leaves in cold water and set aside

Add the cucumber pieces and lemon verbena to a blender and blitz until completely liquidised. Strain through a fine sieve and measure out 500ml of the liquid to make the jelly

Stir in the sugar and apple vinegar and add 150ml of the liquid to a small saucepan set over a low-medium heat. Squeeze any excess water from the gelatine and whisk into the heated cucumber juice until completely dissolved. Transfer to the cold cucumber mixture and chill over a bowl of ice. Place in the fridge until ready to serve, at which point you could either cut into cubes or spoon only the plate for a more rustic finish

To make the herb mayonnaise, first make a soft herb purée. Bring the water to the boil with the salt then add the herbs, cooking until soft when rubbed between your fingers. Place in a blender, blitz to a smooth purée then transfer to a bowl set over ice to chill

To make the mayonnaise, add the vinegar, salt and egg yolk to a bowl with 1 tbsp of water. Whisk together to combine, then very slowly mix in the rapeseed and olive oils to emulsify. Keep going until you have a thick mayonnaise, then stir in 25g of the herb purée at the end (you can freeze any leftover for other dishes). Add to a squeezy bottle or piping bag

To assemble the salad, mix the picked white crab meat with the crème fraîche and season with salt and the grated zest of 1 lemon

Slice the apple with a sharp knife or mandoline to a thickness of 2mm, use a small round cutter to cut out thin apple discs

Dress the plates with the herbs and herb mayonnaise and spoon the crab mixture on top in a natural fashion. Spoon on some cucumber jelly and arrange the apple discs and cresses on top of the crab