Textures of Carrots with Yuzu Gel and Buckwheat

This Japanese-inspired dish is served on a beautiful bespoke wooden dish to bring out the elements of the heirloom carrot – from root to stem.

Serves 6

Prep time 1 hour 30 minutes + 24 hours marination

Cook time 1 hour 30 minutes

white heirloom carrot tartare

200g carrots, grated 25ml sesame oil

25ml yuzu juice

25g minced shallots

3g red chilli, deseeded 10g Dijon mustard

10g capers, chopped

» Mix all ingredients together and season with salt to your liking. » Strain off excess water from the mixture.

» Finish with some olive oil for flavour.

carrot purée

20g shallots, chopped 5g thyme

5g garlic

200g yellow carrots, chopped (available from Culina) 3g sugar

3g cumin powder

» Sweat shallots, thyme, garlic till aromatised. » Add yellow carrots and stir under low heat and cook the carrots till soft.

» Pour the remaining ingredients and stir well.

» Once the carrots are soft, blend them into a purée.

pickling liquid for carrot slices

200g white balsamic vinegar 100g water

100g sugar

200g carrots, chopped

» Bring all ingredients (except carrots) to a boil and then let it cool down to 30°C

» Marinate overnight with chopped carrots.

to assemble

1 baby yellow carrot, raw 1 baby white carrot, raw 1 baby purple carrot, raw pickled carrots

5 red vein sorrel leaves fried buckwheat

» Assemble according to picture on page 75.