Corn soup, cotechino and shrimp

Preheat the oven to 180°C/gas mark 4

Remove the corn from the husk and roast on a tray for about 20 minutes, or until cooked through. Remove from the oven and allow to cool for 5 minutes before blitzing in a blender with the olive oil, salt, and vinegars. Pass through a sieve and set aside

For the parsley balls, boil the parsley with agar agar for 1 minute and add some salt. Place the mixture in a squeezy bottle, then squeeze it into a bowl of cold oil to make some small spheres

Cook the raw cotechino in a pan over a very low heat (the fat will start separating from the rest). Pour the melted fat into a bowl and sprinkle in the maltodextrin, stirring until combined and powdery

To serve, roast the halved baby corn in a hot pan for a couple of minutes until lightly coloured. Marinate the shrimps and prawns in orange zest, orange juice and salt for a couple of minutes, and gently reheat the corn soup

Pour the corn soup into a bowl with the baby corns, shrimps, parsley and micro cress. Pour two drops of habanero sauce over the top and add sprinkle over the cotechino powder