Warm veal rillettes, mushroom shavings and pickled garlic buds

The day before you plan to serve the dish, prepare the pickled wild garlic buds. Make the pickling liquor by bringing all the ingredients to the boil until the sugar and salt has dissolved, then cool until warm but not hot

Blanch the garlic buds in boiling water for 30 seconds, then drain well and place in a bowl. Pour 100ml of the warm pickling liquor over the top then set aside in the fridge overnight, reserving the remaining pickling liquor for later

The next day, first make the garlic oil and the lemon dressing, as you will need to use these at several points throughout the recipe. For the garlic oil, mix together the garlic and salt, then place in a pan with the vegetable oil. Heat until the garlic very gently starts to fry, then remove from the heat. Pour into another cold pan, then add the olive oil to stop the garlic cooking.

For the lemon dressing, mix together the lemon juice, vinegar, water, sugar and salt, then use a hand blender to emulsify with the olive oil. Set aside

To make the veal sauce, place the diced veal shin, salt, water, mushrooms and 50ml of the wine in a large stock pot and bring to a boil. Reduce the heat, cover with a lid and very gently simmer for 1 hour

After this time, pass the liquid first through a colander, then a chinois (reserve the veal shin to use in other dishes)

Return the liquid to a pan and heat. Add the cream, the rest of the wine, the mayonnaise, 30g of garlic oil, 15ml of lemon dressing, the truffle oil, the salt and the xanthan gum and blend using a hand blender. Pass again through a fine sieve and set aside

Preheat the oven to 150°C fan/gas mark 2

Place the veal breast in a large roasting tray, then rub all over with 15g of garlic oil. Season well, cover the tray with foil and roast for 2 hours 30 minutes

Remove the foil from the tray and strain off the juices, reserving them for later. Return the veal to the oven, uncovered, and cook for a further hour, or until a small paring knife can be inserted easily with no resistance

Strain any more liquid that collects in the tray and add to the reserved cooking juices. Blend in 20g of garlic oil, the truffle oil and salt, then pass through a fine sieve

When the meat is cool enough to handle (but not completely cool) pull the meat away from the bone into long strands, making sure you remove any bits of sinew or gristle. Mix with the juices and set the rillettes to one side

Preheat a water bath to 85°C

Peel the white asparagus twice to remove the stringy exterior. Once peeled, snap the woody ends off, then cut to neaten the edge

Season well, place in a vacuum bag with a dash of rapeseed oil and seal. Cook in the water bath for 15 minutes

Remove from the bag and allow to cool. Cut in half, then cut each half into 5 pieces. Place in enough pickling liquor to cover comfortably and set aside until ready to serve

Thinly slice the king oyster mushrooms using a mandolin to get nice even slices. Place the slices on a sheet of greaseproof paper, allowing approximately 5 slices per person. Sprinkle with Arctic thyme and set aside

When ready to serve, gently reheat the veal sauce and the veal rillettes separately. To cook the spinach, heat a splash of garlic oil in a frying pan, add the spinach and allow to wilt. Season lightly with salt and a little spray of water

To plate, place the pea shoots in the centre of a large white bowl and top with a tablespoon of the wilted spinach. Top this with 10 pieces of the white asparagus – you are aiming to create a tight rectangular shape, so that when you place the mushroom slices over the top they totally cover the dish

Place the warmed veal rillettes on top of the asparagus then top with a tablespoon of the pickled garlic buds. Drizzle a tablespoon of virgin rapeseed oil around the bowl. Place the mushroom slices in a fan shape on top to cover the contents of the plate completely, slightly arching them over at the top

Lightly dress the rocket with the lemon dressing and place on top of the mushrooms, then scatter over the tagetes flowers. Serve with a jug of 100ml of the heated sauce to be poured around the rillettes at the table