Cep Risotto, apple, Madeira and tarragon

The day before serving, place the vegetable oil for the Madeira jelly in the freezer

Prepare an ice bath for the chlorophyll oil

Heat the grapeseed oil to 60°C, then blend for 4 minutes in a liquidiser with the spinach

Transfer the oil to a sous-vide bag, and submerge the bag in the ice bath

Once cool, strain out the spinach. Transfer the oil the freezer, and freeze for around 2 hours. After 2 hours, any water in the oil will solidify, and stick to the tray. Pour off the chlorophyll oil and pass it through a fine sieve

Blend 500g chlorophyll oil with the tarragon. Infuse for 24 hours

The next day, strain and filter the tarragon oil. Leftover tarragon oil can be stored in the freezer

For the Madeira jelly, bring the wine, sugar and gellan gum to the boil. Take off the heat and allow to cool slightly, then transfer to a squeezy bottle

Drip the mixture into the frozen oil so that it forms little pearls. Strain the pearls through a fine sieve, and rinse them with warm water to remove all the oil. Set aside

Mix the tarragon, apple and salt with the Madeira pearls and 100ml tarragon oil

For the puffed wild rice, first heat the oil to 200°C

Add the wild rice, and then quickly remove as soon as it puffs. Drain in a sieve, and season with salt, nutritional yeast and cep powder

For the mushroom stock, first sweat off the vegetables in the oil in a large stockpot. Add the water to the pot along with the mushrooms and miso, and bring to a simmer. Simmer for 1 hour

While the mushroom stock cooks, sweat the shallots for the risotto in oil until they are tender

Add the rice and toast with the shallots. Add the white wine and simmer until it reduces to nothing

After 1 hour, add the soy sauce to the mushroom stock and then pass the stock through a fine sieve

Add the hot mushroom stock into the risotto ladle by ladle

Simmer for around 13-15 minutes, or until the rice is tender. Season with salt

For the cep purée, sweat the mushrooms and the butter together until golden. Add the garlic, and mix for a minute or so

Add the double cream and bring to the boil. Add the cep powder, and then blend until smooth. Season with salt

When ready to serve, sauté the halved ceps in butter with thyme and garlic. Drain and season with salt

Warm 4 bowls for serving the risotto

Finish each portion of risotto with 100g cep purée, 50g grated parmesan and 50g butter. Stir into the risotto and spoon into the centre of the risotto

Dress the risotto with the tarragon, apple and Madeira dressing, puffed rice, chopped chives and sautéed ceps