Langoustines with aubergine, seaweed and fusilloni

Begin by preparing the sea jelly as this will need time to infuse. Place the peppermint, onion, lemon, salt and sea water into a vacuum bag and seal. Leave to infuse for at least 10 hours

After this time, pass the liquid through a fine sieve into a jug. Pour about a quarter of the liquid into a small pan and place over a moderate heat, adding in the agar agar and pectin once it reaches boiling point. Stir well, then pour back into the jug with the remaining mixture

Cover the jug with clingfilm and place in the fridge to chill for at least an hour until set. Once set, place in a blender and blitz until smooth, then transfer to a piping bag and reserve in the fridge until ready to serve

To make the aubergine and seaweed purée wrap the aubergines in clingfilm and cook in a microwave for 10 minutes until completely soft. When cool enough to handle, unwrap the aubergines and scrape out the flesh from the skins

Heat a dash of olive oil to a pan and fry the chopped garlic for a few minutes over a moderate heat. Add the aubergine flesh, nori seaweed and the sea water. Cook for 8–10 minutes, stirring occasionally, then transfer to a blender and blitz until it forms a smooth, loose purée. Add a little olive oil if necessary, then set to one side and keep warm until ready to serve

Place the fusilloni pasta in a large pan of boiling salted water and cook for 8–10 minutes until cooked through. Drain and toss with some extra virgin olive oil while warm

Heat a frying pan with a little oil over a high heat and fry the peeled langoustines for 1–2 minutes until golden

Pour a little of the warm aubergine and seaweed purée into each serving bowl and divide the pasta and langoustines between them. Pipe large dots of the sea jelly around the bowl and garnish with a sprinkling of extra dried nori seaweed, micro herbs, a pinch of sea salt and a few drops of olive oil