Carrot and golden beetroot with nasturtium oil and goats curd

Make the pickle liquor by warming all ingredients except the carrots together and letting infuse for 24 hours

Slice the carrots thinly on a mandolin and cut to your desired shape

Compress the carrots in the pickle liquor and leave to pickle for 24 hours

For the carrot mousse, cover the carrots with the stock and carrot juice. Put the spices into a muslin bag and tie tightly. Add to the pot with the carrots and season well

Cook the carrots until they are very soft. Pass off the excess liquid and then blend the carrots until smooth, re-seasoning if required. If needed, add some of the cooking liquor to the blender both for flavour and to help the mixture blend

Once the gelatine is bloomed, add to 500g of the carrot purée and let set overnight

Blend the set purée until smooth again, with no heat if using a Thermomix 

Semi-whip the cream and then fold through carrot purée to create a mousse-like texture

Preheat the oven to 180°C

Place all the crushed carrot ingredients on a large sheet of tin foil and wrap tightly

Cook for 40 minutes or until the carrots are tender

Crush the carrots with a fork and re-season if needed

Reduce the oven to 160°C

Grate the gouda onto a parchment paper-lined baking tray. Bake in the oven for 8 minutes

Let cool and then break into small shards

Next, make the slow-cooked beetroot and carrot. Whisk together the vinegar and oil, then the rosemary and garlic 

Split the dressing in two and mix one half with the carrot juice

Add the carrots and carrot dressing to one sous vide bag and the beetroots and non-carrot juice dressing to another bag. Seal both bags

Cook the vegetables at 90°C for 1 hour

Allow the vegetables to cool and then cut into a small dice, reserving the dressing

Remove the rosemary and garlic and transfer both dressing to a blender and blend until smooth

Dress the diced vegetables in the dressing and add some finely chopped chives

For the carrot sauce, sweat off the shallots and garlic in some oil

Add the carrots and roast hard until they have a good amount colour

Add the crushed cardamom pods

Add in the white wine and simmer until reduced by half

Add the carrot juice and bring to a boil, then simmer for 10 minutes

Add the butter and miso and blend to a smooth sauce

Pass through a chinois and re-season

For the nasturtium oil, blend the nasturtium leaves and oil together in a Thermomix at 70°C for 7 minutes

Pass through muslin and reserve the oil

Put the goat's curd in a bowl and season with lemon juice, olive oil and salt. Transfer to a piping bag and set aside

To serve, place a ring in the centre of a bowl and add a good amount of the carrot mousse to the ring. Top the mousse with some crushed carrot, and then some of the mixed beetroot and carrot

Top this with some dots of the goat’s curd and crumble on some crisp cheese

Remove the ring and place pickled carrots all the way around the edge. Top with the herbs and cress

Finish with the carrot sauce split with the nasturtium oil