For the fermented onion puree:
1. Heat up water add salt, mustard seeds with the peppercorns in a little bowl and set it aside.
2. Peel the onions and slice finely,wash with cold water thoroughly and strain
3. Mix onions with cooled water mixture, add bay leaves and tarragon.
4. Fill a kilner jar to 1 inch below the rim.
5. Seal the jar tightly with a lid or airlock and ferment away from direct sunlight for about 2 to 3 days at room temperature, or until the brine turns cloudy. Store in fridge for up to 3 weeks, until needed.
6. Strain the onions and sautée gently for 20 minutes without colouring, then transfer to a liquidizer
7. Whilst hot, blitz in 50g butter and 100g creme fraiche, before passing through a fine sieve.
8. Adjust seasoning as needed.
For the stir-fry:
1. In a very hot frying pan, add some vegetable oil (not olive oil) and stir fry shiitakes for 30 seconds
2. Add pak choi and add a drop of water to cool pan down slightly.
3. Add the ponzu and soya and a tiny pinch of pepper (If you don’t add water, the ponzu and soya will reduce too fast and be too salty)
To plate up:
1. Heat up the onion puree and place a dollop on the plate.
2. Sprinkle with szechuan pepper and black sesame seeds.
3. Place the stir fried veg on a towel to drain and then plate the pak choi up to the side of the onion puree.
4. Dot the shiitake around and garnish with carrot, nasturtiums and carrot fronds.