Griddled Sweet Potato 

1. Slice potato length ways, approx. 12 mm thick
2. Vacuum pack in rapeseed oil, pinch of salt.
3. Cook 90 degrees Celsius steam for 40 minutes.
4. Allow to cool naturally in the bag
5. Heat a griddle pan, griddle both sides

Marinated Tofu

1. Marinade dices of tofu in the chilli oil for 2 days

Blood Orange Jelly

1. Bring juice and veggie gel to the boil, straight away dip the dices of tofu one by one using a toothpick in the boiling jelly 3 times and put on a tray.
2. The tofu should be evenly coated.

Sweet Potato Puree and crispy skins

1. Wash and stab 1kg of sweet potato.
2. Season and wrap in foil.
3. Place on medium heat BBQ turning regularly until soft.
4. Once cooked remove from foil, add 2 sprigs of thyme, 4 cloves of garlic and smoking chips. Smoke for 10 minutes.  Remove onto single layered tray and don’t pile them on top of each other.
5. Remove skin and lay flat on a tray.
6. Fry the skins at 160 degrees Celsius until golden brown.
7. Drain well on paper and add a pinch of salt.
8. Add 120g of crème fraiche per kilo of potato flesh.  Add water if needed, season with salt and lemon juice.

Crispy Kale

1. Deep fry at 180 degrees Celsius until crispy.  Season with salt and orange zest.

Nitro Blood Orange

1. Add blood orange segments to liquid nitrogen.
2. Once frozen, put inside a small bag and tap gently using a small saucepan to break them into individual cells.

Sweet Potato Fried String

1. Using a spiralizer turn sweet potato into string and fry at 160 degree Celsius.
2. Season with table salt.
3. Place the griddled sweet potato in the centre of the plate
4. Build the rest of the ingredients on top.
5. Scatter with the blood orange gel
6. Place the crispy skins on top to finish, add sliced chilli and coriander of desired.