Carrot salad

Begin with the house vinaigrette. Mix all the ingredients together in a bowl with a pinch of salt, then cover and leave to infuse at room temperature for 3 days. Strain through a fine sieve into a bottle or jar, then shake or whisk until it emulsifies. Season to taste with more salt and sugar if needed

Pickle the raisins by adding the vinegar, water, sugar and a pinch of salt to a small saucepan and warming until the sugar dissolves. Add the raisins, continue to cook for 1 minute, then transfer to a container and cover. Leave in the fridge until needed

For the tarragon mayo, put all the ingredients except the oil into a food processor or blender. Blitz to a smooth paste, then with the motor running on low, gradually stream in the oil. Season to taste with salt and transfer to a squeezy bottle. Keep in the fridge until needed

To make the carrot purée, put all the ingredients in a saucepan. Add enough water to come roughly halfway up the carrots, season with a pinch of salt, then bring to a simmer. Cover the pan with a cartouche, turn the heat down to medium and leave to cook for 20 minutes, or until the carrots are soft enough that they break apart when squeezed between your fingers

Remove the star anise, transfer the contents of the pan to a blender and blitz on medium-high speed for 3-4 minutes until completely smooth (add more water if you need to). Pass through a fine sieve and season to taste

To cook the potato chips, heat a pan two-thirds full of oil to 145°C. Working in batches, cook the potato chips for 3-4 minutes, constantly agitating them, until crisp. Drain on kitchen paper and season with salt, then keep in an airtight container until needed

The final step is to prepare the carrots. Peel them all and divide them into their respective colours. Use a vegetable peeler to create ribbons of one of the carrots, then set these aside

Boil the different coloured whole carrots separately so the colours don’t mix. Baby carrots will be ready after about 5 minutes; larger ones could take 10-15 minutes. You’ll know they’re ready when you can slip a knife into them but they still have a decent bite to them. As soon as the various carrots are ready, cool them under running water

Mix 1 tbsp of the vinaigrette with 1 tbsp white wine vinegar and pour this over the carrot ribbons

Take the remaining boiled carrots and cut them into nice sizes. Baby carrots can be halved lengthways; larger carrots can be cut into slices on the angle. Dress them all with a few spoonfuls of the vinaigrette

To serve, spread a bed of the carrot purée on the base of each serving plate. Top with a scattering of toasted hazelnuts and drained pickled raisins, then start arranging the dressed carrots on top with dots of the tarragon mayo. Drain the carrot ribbons and roll them up to create little cylinders to pipe more mayo into. Finish with some potato chips, shaved cheese and the reserved carrot tops