Set egg custard with maple cream, cod roe and chilli oil

Begin by making the set custards. Place all the ingredients into a bowl with a pinch of salt and beat gently until thoroughly combined. Allow to rest for 20 minutes before cooking

Preheat an oven to 165°C/gas mark 3. Half-fill a deep roasting tray with water and place in the hot oven. Meanwhile, decant the custard mixture into serving bowls, roughly 45g per serving, then place the bowls in the hot water. Return to the oven and cook for 8–12 minutes, until the custard has just set

Meanwhile, make the maple syrup cream. Add the cream and maple syrup to a mixing bowl with a pinch of salt. Use an electric whisk to whip the cream until stiff peaks form, then transfer to a piping bag

To serve, pipe a generous amount of the maple cream on top of each bowl. Add slices of the cod roe, then finish with around half a teaspoon of Chiu Chow chilli oil per serving. Garnish with the nasturtium and oyster leaves and serve