Morels, salsify purée, beetroot sponge, squid crackers

To begin, make the sponge mix. Add the eggs, almond flour, 00 flour and beetroot juice to a bowl and blend with a hand blender

Pour the mixture into a siphon with 2 N2O charges and allow to rest for 14 minutes

Use the mixture to fill 4 microwavable plastic or paper cups and cook in the microwave for 1 minute. Set aside until ready to serve

Preheat the oven to 140°C/gas mark 2

Peel each potato and finely slice on a mandoline. Place in a bowl and mix with the thyme and butter so that everything is well-coated

Layer the potatoes in a small buttered baking dish and cook in the oven for 1 hour, until the potatoes are tender. Allow to cool, then place in the fridge to set for at least 3 hours

Wash and peel the black salsify, then simmer in the milk for 30 minutes

Blend the salsify until smooth, season with salt and pepper and transfer to a piping bag or squeezy bottle

Rehydrate the morels in hot water for a few minutes, then drain and quickly sauté in a pan in a dash of oil. Season with salt and pipe some salsify purée into each morel

Blanch the wild garlic in salted boiling water for a few minutes, then drain and blend with a little vegetable stock to make a thin purée

To make the squid crackers, mix together the flour, water, ink and a little salt in a bowl until smooth. Heat a frying pan over a medium heat with the oil and ladle in a thin layer of the mixture, just enough to cover the bottom of the pan. Cook until crisp then drain on kitchen paper

Carefully cut the set potatoes into 2cm cubes. Add a dash of oil to a hot frying pan and cook the potatoes on the top and bottom sides until golden

Tear each beetroot sponge into 5 even pieces

To plate, brush a square of the wild garlic purée on the centre of each plate and pipe dots of the salsify purée. Place 8 morels on each plate, then add pieces of the beetroot sponge. Add 3 pieces of the potato, shards of squid cracker, and garnish with chervil, edible flowers and alfalfa sprouts