Finely slice the button mushrooms and colour on the plancher in button. Leave in a colander to drain.

Put the bay and thyme in a muslin bag and sweat the shallots and garlic in butter. Cook until soft, no colour. Add the Madeira and reduce.

Add the coloured mushrooms and cream, boil for 2 minutes.

Blend and pass. You may need to add a bit of boiled double cream whist blending to make it catch. The puree needs to be thick.

Season with salt and lemon.

Pistachio and Mushroom Puree

Blend and pass.

Season with salt and lemon.

Bring the Madeira to the boil with the thyme, reduce by two thirds. Infuse for 5 minutes then remove the thyme.

Add the mushroom puree, mushroom stock and milk. Warm, season with salt and lemon, the charge in an espuma gun.

Asparagus Puree

Cut the asparagus into 2cm chunks. Blanch in rapidly boiling, salted water for 4 minutes.

Stain and steam dry for 1 minute.

Put the spinach at the bottom of the blender, add the asparagus and boiled double cream.

Blend, pass and season with salt.

Sweat the finely sliced onion and garlic in butter until soft. Add the potato and seat for another 2 minutes.

Add the chicken stock, bring to the boil, cook for 7 minutes.

Add the asparagus and boil for 2.5 minutes.

Add the cream and boil for 1 minute.

Blend, pass and season with salt.

Whisk your egg yolk, mustard and vinegar together.

Slowly add your oil whilst whisking. It needs to be thick.

Add the pistachio paste, season with salt and lemon.

Dice the mushrooms into 4mm cubes, with no gills.

Bring the vinegar, sugar, water and salt to the boil and pour over the diced mushrooms.

Cocoa Nib Oil

Toast the cocoa nibs at 170 degrees, fan 2 for 4 minutes.

Warm the oil to 80 degrees, then blend in the cocoa nibs.

Pass and centrifuge for 40 minutes at 4 degrees. Pass through muslin cloth.

Toast cocoa nibs at 170 degrees, fan 2 for 4 minutes. Allow to cool.

Submerge the cocoa nibs in liquid nitrogen until fully frozen, then pass off excess and blend into a powder. Pass through a sieve.