Anjou pigeon, calamansi & rhubarb

Preheat the oven to 150°C fan

Roast the sesame seeds for 20 minutes and the hazelnuts for 30 minutes on separate trays until they are both fragrant and toasted

Blend in the Thermomix at speed 6 for 4 minutes, and then at speed 10 for 2 minutes, until they form a very smooth butter. Alternatively, blend in a high powered blender until completely smooth

Heat a generous amount of oil in a large wide pan. Add the mushrooms and cook over a medium-high heat until browned, then turn down the heat and cook low and slow until they turn golden. They should be very dry and crispy

Add the shallots, Swiss chard, thyme, kampot peppercorns and garlic and continue to cook slowly

Once the mushrooms and shallots have cooked down and are golden with little liquid left add the chicken stock, popcorn, black garlic and nut butter

Cook for 30 minutes until dark and reduced

Add the celery juice and cook for 10 minutes

Blend in a high powdered blender in batches until smooth

Pass the blended liquid through a chinois and season to taste with caster sugar and verjus

For the hibiscus tea, bring the hibiscus and water to a boil then remove from the heat

Let infuse for 30 minutes, then strain

Bring the hibiscus tea to a boil with the sugar. Cook until it reaches 106°C, then remove from the heat

Toast and coarsely blend the Sichuan pepper

Blend the rhubarb with the apple juice, citrus juices, pepper and 100g hibiscus syrup

Pass this through a chinois

Weigh the liquid to see how much you get. Weigh out agar in the ratio of 500g liquid to 15g agar

Boil half of the liquid with the agar for 2 minutes to activate the agar

Pour this into a container and then refrigerate until fully set, about 45 minutes

Blend the remaining liquid with the agar jelly in a very high powdered blender until smooth, then set aside until ready to serve

For the pigeon sauce, preheat the oven to 170°C fan

Roast all the chicken wings and half the bones in the oven for 30 minutes

Remove the roasted wings and bones from the tray and set them aside. Deglaze the tray with water and reserve the water

Caramelise the other half of the pigeon bones in a large, wide pan for 20 minutes with some oil

Add the vegetables, aromatics and clementine to the bones and and cook until the shallots are deeply golden, about 15–20 minutes, adding more oil as needed

Add the thyme and both peppercorns and cook until toasted and aromatic, about 10 minutes

Deglaze the pan with the wine and sherry vinegar

Add the stocks, fond-infused water and enough water to cover the bones

Bring to a simmer, then cook over a low heat for 6 hours

Pass the sauce through a chinois and reduce by half

Use a pair of scissors to cut the birds in half down the spine and also down the back side – the leg should still be attached

Sear the pigeon over live fire – in the restaurant they use a robata grill – skin-side down until the flesh reaches 52°C. Flip to cook the bone side for 10 seconds every now and again as the pigeon cooks, about three times

Season the morels with oil and salt, and then cook over the grill until browned, about 15 minutes, turning regularly

Mix together sliced shallots, bitter leaves and sliced rhubarb, then season with lemon juice

Place a spoonful of the chanterelle sauce on the plate, add a quenelle of calamansi purée, then finish with the salad

Place the barbecued morel on top and a slice of blood orange to finish. Finish with pigeon sauce