Raw scallop, kohlrabi, fermented gooseberries and lemon verbena

Start the fermented gooseberries at least 4 days before you want to make the dish – this quantity will make more than you need but you can use them for other dishes. Weigh the gooseberries and calculate 1.5% of their weight, then weigh this out in salt. Place the gooseberries and salt in an airtight, sterilised container. Toss well, cover with baking paper and weigh down with something heavy. Seal the container and then store in a cool (but not cold) dark place for anywhere between 4-10 days. Check every day, ‘burping’ the container by opening it to release built-up gas, and taste occasionally to see how acidic they are and how acidic you want them to be – the longer you leave them the more sour they will become. Once you are happy with the balance of sourness, store them in the fridge

For the hazelnuts pesto, preheat the oven to 140°C. Place the hazelnuts on a baking sheet and roast until they are darkly golden, shaking occasionally, then remove

Briefly pulse the hazelnuts in a food processor or roughly chop with a knife until broken down but still coarse. Combine with the hazelnut oil and salt and allow this to sit in an airtight container for about 12 hours to infuse

For the green lemon verbena oil, blend the lemon verbena with the grapeseed oil in a high-speed blender at full speed for 10-12 minutes, or until the contents are hot and the oil has split out. Strain through a fine mesh sieve and chill in the fridge

For the lemon verbena emulsion, first make an infused oil. Place the lemon verbena, cracked verbena berries and grapeseed oil in an airtight container, mix together and put in a warm place to infuse overnight

Alternatively, if the temperature of your oven goes as low as 45-55°C, you can warm the combined ingredients for 4 hours in the oven, or ideally overnight. Then remove from the heat and allow to infuse for 12 hours before straining – this gives the oil a more prominent flavour

The next day, strain the oil through a fine mesh sieve or muslin cloth into a bowl and weigh out 150g of the oil into a jug (reserve the rest)

To make the emulsion, place the egg yolk in a food processor or blender and, with the motor running, pour in the oil in a slow, steady stream to emulsify. Season with salt and vinegar. Place in a squeezy bottle and keep in the fridge until needed

For the fruit powder, preheat the oven to 100°C. Mix the fruit and sugar together, place in a roasting tray and tightly cover with a sheet of foil lined with a sheet of baking paper. Cook for 30-40 minutes, or until all the juices have come out of the fruit

Strain the juices from the fruit (use them for another dish), then return the pulp to the oven until fully dried out and crispy

In a blender, blend the dried pulp into a powder and store in an airtight container at room temperature

Shuck the scallops and rinse in salted water (ideally using sea salt). Store in the fridge neatly packed together under a damp cloth to help preserve their shape.

To make the kohlrabi discs, slice the kohlrabi 2mm thick using a sharp knife or mandoline, then use a set of pastry cutters to stamp out circles of varying sizes. Dress the kohlrabi discs in a little of the reserved verbena infused oil. Weigh this mixture then add 1.5% of its weight in salt. Store these in an airtight container in the fridge

Place some vinegar in an atomiser spray bottle – this is great to get a light, even covering of vinegar over a dish

To serve, slice the scallops into 4. Season the pieces with vinegar (lemon verbena vinegar if you have made your own), the green lemon verbena oil, salt and freshly cracked white pepper

Slice 12 of the fermented gooseberries into discs so their punchy flavour is distributed across the dish

To plate, pipe some lemon verbena emulsion onto the base of each plate and then place on the scallop slices. Drape over a few of the kohlrabi discs and add the fermented and fresh gooseberries to the gaps. Add a few drops of the green lemon verbena oil and spoon over some hazelnut pesto to fill more gaps

Finally, give the whole plate a big spritz of vinegar and a pinch of sea salt then dust it all with the fruit powder – a small fine mesh strainer works well for this