Coconut bavarois, beetroot, beetroot rasam

Begin by making the bavarois. Heat up a generous amount of oil, then add the dried chillies, black peppercorns and fenugreek seeds

Once the spices are fragrant, add the ginger, curry leaves and coconut flakes. Cook until the coconut turns golden; it burns very quickly, so use a medium-low heat

Add the coffee beans and cook for 2–3 minutes, then add the coconut milk
Remove from the heat and leave to infuse for 2 hours

After 2 hours, lightly blitz the mix with a hand blender to just lightly break everything up and then pass through a chinois. Let cool

Once cool, add the agar agar and bring up to 56°C, then pass again and allow to cool to 40°C

Once at 40°C, whisk the mixture and then add the crème fraîche

Blend with a hand blender and pass through a chinois into a big gastro

Leave in the fridge to set, about 2 hours

Once set, blend until smooth. Pass through a drum sieve if necessary

Whip the double cream to soft peaks, then fold into the bavarois mix

Pipe the bavarois into the savorin moulds and then leave to set in the freezer for 12 hours, or for 3 hours in a blast chiller

Allow to defrost before serving

Heat the mandarin boiron, then add the sugar and salt to taste

Remove the purée from the heat, and then let cool

Weigh the cooled purée, and add 1.5g agar agar for every 100g of mandarin boiron

Bring to the boil and cook for 2 minutes at a simmer

Pass through a fine mesh strainer over a ½ gastro tray and allow to set in the fridge – about 2 hours

Once set, blend in a Thermomix at 40°C for 3 minutes. Then, blitz without any temperature on full speed for a further 6–8 minutes until a smooth gel is obtained

Pass again through a fine mesh strainer and store in piping bags until needed

Preheat the oven to 160°C

Wrap the the beetroot in foil with the thyme and salt

Roast until tender, about 1 hour 30 minutes

Set aside to cool

Once cool, peel the beetroot and scoop out about six balls per person

For the beetroot rasam, blend the beetroot and tomatoes until smooth with a splash of water

Heat up the oil in a pan, then add the fenugreek seeds, dried red chilli, garlic, curry leaves, turmeric, asafoetida and tamarind water

Bring to the boil and cook for 10 mins

Add the beetroot purée and bring back to the boil, then cook for 15 minutes

Add the beetroot juice and fresh coriander, then boil for 5 more minutes

Season with salt, sugar and lemon juice to taste, and then pass through a chinois

Chill in the fridge until needed

For the chutney, heat up the vegetable oil, and temper with curry leaves, pepper, fenugreek, ginger and coriander seeds. Cook for 2 minutes

Add the apples and a little salt, then cook on medium until the apple starts to break down

Add the sugar and cook until all the water is evaporated

Add the vinegar and the juice, and reduce until it’s thickened to your liking

Use a melon baller to scoop out small balls of apple, about three per person

Compress the apple balls three times in lemon juice, then set aside

Preheat the oven to 180°C

Toast the pine nuts for about 5 minutes, or until golden

Heat up the enough vegetable oil to deep-fry the wild rice in a high-sided pan

Add some of the wild rice into a heatproof conical strainer, and fry until they puff up. Set aside

To assemble this dish, place the bavarois in the centre of each plate. Fill the centre with the chutney. Place the pickled apples, beetroot, cress and puffed rice on the side

Pipe over the mandarin gel, spoon some rasam around the bavarois, and serve