Just down the road – ricotta, mushrooms and carrots

Start by making the ricotta. To make the ricotta, first wet the bottom of the pan as this helps to prevent the milk from sticking. Place the milk, cream, and salt into the pan and bring to a simmer, whisking from time to time so it does not scald on the bottom of the pan

Once at a quick simmer, whisk in the lemon juice and cider vinegar and remove from heat immediately

Leave to cool on the side until it comes to room temperature, about an hour. Strain the curds through two layers of muslin and leave overnight

Once drained, remove from the muslin and whisk in a stand mixer to lightly to break up the lumps

Add the reserved lemon juice and elderflower or cider vinegar and mix to combine. Season with a little more salt if needed

Transfer to a piping bag with a wide petal tip if using

To make the pickled girolle mushrooms, first make sure the mushrooms are clean and then slice them into 5–6 pieces each. Bring all the ingredients apart from the mushrooms to a simmer, then simmer for 10 minutes

Add the mushrooms to a tray and pour over the hot stock and let cool

To make the pickled carrots, first cut the carrots into long, thin wide slices on a mandolin. Stamp out the slices of carrots into small stars of flowers

Bring all the ingredients for the pickling liquor to a simmer

Transfer to a tray and let cool. You can now optionally compress the cooled carrots and mushrooms. Otherwise, store in a fridge in the stock for one to two days to pickle

For the carrot dressing, place the carrots into a pan with 150ml olive oil, salt, sugar, the tarragon and thyme. Place onto a medium-low heat and cook for 5 minutes or until they start to cook down and have a tiny bit of colour

Deglaze the pan with the white wine vinegar, and then reduce to almost nothing, about three quarters of the original volume

Add the Sauternes and then reduce by two thirds

Add the carrot juice and reduce by two thirds again

Add the remaining olive oil and simmer for 2 minutes over a low heat

Transfer to a container and leave to cool, then transfer to the fridge for at least two days so it takes on more flavour, stirring every day. After two days, pass through a fine sieve, pressing down firmly

For the semi-dried carrots, cook the baby carrots in a little bit of olive oil in a pan with a pinch of salt until they are slightly softened but not coloured

Add the thyme, tarragon and a bay leaf

Add the Sauternes and let bubble down until glazy, then add the carrot juice and reduce the liquid down until the carrots are glazed. And the sugar and lemon juice and cook again

Once glazed, place into a dehydrator at 70°C for 4–6 hrs until they have shrunk by half, then store them in an airtight container. Alternatively, you can dehydrate the carrots in an oven at 60°C for 1 hour 30 minutes to 2 hours

For the rye and cep crumb, toast the rye bread in a pan with the cep oil

Add the thyme, salt and cep powder and cook until crispy

Leave to cool and then blend to a crumb

To plate, pipe some ricotta onto each plate. Add some pickled girolles to the ricotta

Dress the confit and raw carrot in some carrot vinaigrette and then arrange them on the plate

Dress the carrot pickles in some carrot vinaigrette and add to the plate

Add some carrot fronds, nasturtium leaf and oxalis to the plate. Sprinkle over a pinch of the rye crumbs

Drizzle over some carrot vinaigrette, and serve