Crab with bilberries and almond milk

Begin with the almond milk the day before. Blend the almonds with the water and salt in a powerful blender for 5 minutes. Pass through a fine sieve into a container, then leave to sit and settle in the fridge for 6 hours – don't agitate the mixture to allow all the sediment to sink to the bottom

After this time, gently pour the almond liquid into a pan, leaving the sediment in the bottom of the container. Add the kuzu and cook gently whilst stirring constantly until the mixture becomes very thick. Leave to rest in the fridge overnight

The next day, blend the set almond milk into a purée with the olive oil and an extra pinch of salt. Transfer to a piping bag and reserve in the fridge

To make the crackers, preheat an oven to 175ºC/gas mark 4. Cut the spring roll sheets into 4cm x 6cm rectangles and place on a tray – you want 4 rectangles in total. Brush each one with melted butter and place in the oven for 5 minutes or until golden brown and crisp. Sprinkle with a pinch of lactose powder

Place the bilberries in a blender and blitz, adding in a little oil to bring it together into a jam-like paste. Transfer to a piping bag

Pick through the crab meat carefully to check for any small pieces of grit or shell, then season with a pinch of salt

To serve, pipe the almond milk onto each crisp, then add the crab. Pipe the bilberry over the top in a zigzag pattern. Finish with a sprinkle of nori powder