Squash and prawns with marigold bisque and sprat cream doughnut

Ferment the prawn garum 2 weeks before you want to make the dish. Sterilise a 3 litre container or jar. Place all the ingredients in a food processor (including the prawn heads and shells) and blitz until smooth

Transfer the mixture to the sterilised container and ferment at a constant 60°C temperature for 2 weeks – it’s ready when it tastes like a salty bisque and has a strong iodine-like smell. Strain the garum through a fine mesh sieve and reserve the liquid

For the squash powder, dehydrate the squash skins and orange peel in a dehydrator at 60°C for 3 days, or until fully dehydrated

For the pickled dulse seaweed, place all the ingredients except the dulse in a pan and bring to the boil, then allow to cool. Pour over the dulse and store in an airtight container in the fridge for up to 2 weeks – leave it for at least 1 week before using

Separately blend the dried squash skins and orange peel into a fine powder then pass through a sieve. Weigh out 50g dried butternut squash powder and 50g dried orange powder. Set aside

For the squash espuma, place the butternut squash, butter, orange juice, saffron and salt in a vacuum packing bag, then vacuum seal. Cook in a water bath at 84°C for 10 hours until completely tender

Once tender, transfer the contents of the vacuum bag to a blender along with the xanthan gum. Blend until smooth, then transfer to a siphon gun. Charge once and keep warm in a water bath at 60°C. The texture should be light, airy and aromatic

For the prawn bisque, heat a little vegetable oil in a pan then add the prawn shells. Cook until deeply caramelised, then remove. Add the carrot and fennel and cook until softened and caramelised, then add the remaining vegetables and spices and sweat gently until soft

Deglaze with the white wine and reduce until syrupy

Return the shells to the pan, along with the fish stock and herbs, and simmer for 2½ hours

For the doughnuts, combine the yeast, soured cream, milk, salt, sugar, flour and egg in a stand mixer. Bring the dough together and knead for 5 minutes until a dough forms. Allow it to rest for 5 minutes, then incorporate the butter and rapeseed oil and continue mixing for a further 2 minutes until smooth and elastic

Leave the dough to rise in a warm place for 1½ hours until doubled in size

For the sprat cream, place the sprats, cream cheese and dashi powder in a food processor or blender and blend until smooth. Transfer to a large bowl and gently fold through the smoked pike roe, taking care to keep the texture of the roe intact. Set aside in a piping bag in the fridge until needed

For the brined prawns, first make a brine by dissolving the salt in the water over a medium heat. Cool the brine, then submerge the prawns in the brine for 15 minutes

Rinse the prawns, then pat them dry with kitchen paper and dice them into equal pieces. Store in the fridge until needed (allow them to come back to room temperature before cooking)

Once the dough has risen, divide it into 35g portions and roll into neat balls (this will make double what you need but you can freeze them at this point for a later date. Defrost in the fridge and they will need a little proving before frying). Place onto a baking sheet lined with baking paper, cover and prove for a further 30 minutes – place in the fridge until ready to cook

Carefully transfer the bisque base to a blender and blend thoroughly, then strain through a fine mesh sieve, extracting as much flavour as possible. Transfer to a clean pan, add the double cream and simmer gently for 20 minutes

To fry the doughnuts, heat the rapeseed oil in a deep pan over a medium-high heat, or preheat a deep-fat fryer to 165°C. Working in batches, fry the doughnuts for 4 minutes until golden. Remove using a slotted spoon and drain on a tray lined with kitchen paper, to remove excess oil

To finish the marigold bisque, place the butter and marigold leaves into a food processor, blitz until smooth and aromatic, then incorporate into the bisque using a handheld blender or whisk

Make a hole in the doughnuts and pipe in some sprat cream. Brush with honey and dust with seaweed powder. Keep warm

Lightly dress the prawns with prawn garum and cook over a medium heat for around 30 seconds. Add the marigold bisque and gently warm through, ensuring the prawns remain tender

Spoon the prawns into the base of the dish and cover with warm squash espuma. Dust over some squash powder for a final aromatic lift. Pipe some sprat cream on top of the doughnut and garnish with pickled dulse and purple baby wood sorrel leaves