Tofu:

Place the kombu in cold water and allow it to soak for one hour to rehydrate.

Cu the Tofu in nine rectangle pieces.

Place each rectangle block of tofu on a piece of rehydrated kombu.

Then season the tofu well with Maldon salt.

Wrap the tofu in the kombu and place in a vacuum bag.

In each bag -

Place three wrapped pieces of tofu, the zest of 2 lemons, and lots of fresh thyme. Drizzle in some rapeseed oil then vacuum seal.

Cook the tofu at 60C for 12 hours.

Remove the tofu from the bag and unwrap it from the kombu.

Finish the tofu by blow-torching it to crisp brown the outside of it, then cut into cubes.

Dandelion Cordial – (Make in the spring when dandelions come into season and grow wild. Store in the freeze for use through the year.)

Pick the yellow petals from the dandelion heads and throw away the rest of the head (this is laborious but necessary).

You want 75g petals.

Combine the sugar, citric acid, water, lemon zest and juice and bring to a simmer.

Allow this to cool

Add the petals to the cooled liquid and allow to infuse at room temperature for two days, then strain and bottle or freeze the cordial.

Blueberry Pickled Apple:

Make the pickling liquid by blending together the blueberries, vinegar, salt and caster sugar.

Then strain this mixture through a fine sieve.

Cut thin slices of apple and vacuum them on full with the pickling liquid to flash pickle the apples, repeat this vacuum cycle again.

This should be done at most a couple of hours before serving, the fresher the better.

Cut the pieces of pickled apple to a fine dice and store them in a little of the pickling liquid until serving.

Lemon Oil:

Vacuum pack the oil and the lemon zest and cook at 60C for two hours.

Then strain and reserve the oil.

To serve

Place a cube of tofu in a small bowl, spoon a little of the vacuum pickled apple on top of the tofu cube.

Then spoon over three teaspoons of the dandelion cordial. Dot a few drops of the lemon oil around the dish.

Garnish with fennel fronds.