Sourdough with whipped bone marrow, cultured butters and coppa

For the wholemeal sourdough loaves, place the flours, water and treacle in a stand mixer fitted with a dough hook and mix for 5 minutes on a low (but not the lowest) speed

Add the starter and mix for a further 5 minutes until fully incorporated

Add the salt, turn down to the lowest speed and mix for a further 5 minutes

Roll the dough out onto a floured work surface in a warm part of the kitchen. Fold it every 10-20 minutes to help create tension and structure in the dough, until it feels tough – the length of time depends on the warmth of your kitchen – typically this will take 3-5 hours (cover with a cloth in between folds)

Divide the dough into 110g portions, being mindful not to degas the dough. Once portioned, shape the dough into balls, transfer to round mini bannetons, cover and place in the fridge to prove overnight

To make a sage powder to garnish the bone marrow, dehydrate the sage leaves in a dehydrator at 38°C for 2½ hours, until crisp and crumbly. Blitz into a powder in a spice grinder and set aside

After 24 hours in the fridge, place the fermented cream in a stand mixer fitted with a whisk attachment and whisk until the mixture splits into butter and buttermilk – make sure the mixture stays cold as you whisk

Strain the butter and buttermilk through a colander set over a bowl then lightly squeeze the butter in a clean cloth to remove excess buttermilk

Weigh the butter to calculate 1.5% of its weight in salt then beat that in using a spatula or electric whisk

Split the butter in half and set half aside. Weigh the remainder to calculate 3% of its weight in ground pink peppercorns, then beat that in using a spatula or electric whisk. Set the 2 flavoured butters in a 600mm x 400mm silicone quenelle mould in the fridge

For the whipped olive oil, use a handheld blender and a tall narrow jug to emulsify the Glice Emul and olive oil together to a butter consistency. Set in a 600mm x 400mm silicone quenelle mould in the fridge for a minimum of 4 hours (this will make double what you need)

To bake the sourdough, preheat the oven and a baking tray or pizza stone to 250°C

Invert the loaves onto the hot tray, score with a razor blade to a depth of 2mm and bake for 14 minutes (you may have to work in batches). Transfer to a wire rack to cool and reduce the temperature to 180°C

For the bone marrow, roast the bones for 1 hour to melt the marrow. Once melted, scoop out the marrow and put in a container to cool to room temperature. Clean the bones and reserve

Once the marrow is cool, use a balloon whisk to whip it until it reaches the consistency of butter. Store in the fridge in an airtight container if not serving right away

Ahead of serving, bring the whipped marrow up to room temperature if needed, then transfer to the cleaned bones. Remove the butter from the moulds and leave to come up to room temperature

For the potato topping, heat the vegetable oil in a deep pan over a medium-high heat, or preheat a deep-fat fryer to 180°C. Deep-fry the dehydrated potatoes shreds until puffed for a few seconds, then drain on kitchen paper

To serve, garnish the bone marrow with the sage powder, the puffed potatoes and parsley leaves. Serve with 1 sourdough roll, 1 quenelle of each of the cultured butters and olive oil per person and some coppa