King oyster mushroom with pickled artichoke and truffled goat’s curd

Begin by making the chive oil, ideally the day before. Gently heat the oil in a pan to 60°C, then add the chives. Use a stick blender or transfer to a jug blender and blitz until smooth and bright green. Line a sieve with a muslin cloth or j-cloth, set it over a bowl and pour in the oil. Leave to strain in the fridge. You will have more oil than you need for this dish, but it can be kept in the fridge for up to 3 days or frozen for other dishes

For the pickled artichoke, add all the ingredients (except the artichokes) to a pan and bring to the boil. While you wait, peel and finely dice the Jerusalem artichokes – you’re aiming for 5mm cubes

Add the artichokes to the simmering pickling liquor, then return to the heat and simmer for a further minute. Remove from the heat and allow the artichokes to cool in the liquid

While the artichoke cools, make the goat’s curd. Beat the curd and cream cheese together, then stir in the salt, lemon juice and truffle oil, tasting to ensure you’re happy with the balance of flavours. Transfer to a piping bag with a nozzle and reserve in the fridge

Once the artichoke has cooled, drain the artichoke and pour the pickling liquor into a small clean pan. Place it over a medium heat and reduce until thick and syrupy. Once you’re happy with the consistency, leave to cool and transfer to a squeezy bottle

For the hazelnut crumb, melt the butter in a frying pan over a medium heat and add the breadcrumbs with a pinch of salt. Cook until golden, then tip out into a blender with the hazelnuts and a pinch of salt. Blitz into a coarse powder, then store in an airtight container until needed

When ready to serve, cook the mushroom. Place a wide frying pan over a medium heat and add a generous dash of oil. Score criss-crossed diagonal lines into the cut sides of each mushroom half, then place them cut-side down in the pan with a pinch of salt and white pepper. Cook the mushrooms until lightly browned (around 2-3 minutes), turning occasionally

Add the butter, thyme and garlic to the pan and continue to cook, basting the mushrooms with the foaming butter and turning the mushrooms occasionally. You don’t want the butter to burn, so keep an eye on the temperature

Once the mushrooms are golden brown and softened throughout, add the white soy and leave to simmer for a few minutes until the mushrooms soak up all the soy. Leave the mushrooms to rest for a minute or 2 before serving

To serve, pipe 3 large mounds of the goat’s curd on each plate, then top with some pickled artichoke and a pinch of the hazelnut crumb. Drizzle over some of the reduced pickling liquor and chive oil, then place a mushroom half in the centre. Garnish with watercress