Kohlrabi

• Peel the kohlrabi and follow the instructions for the mandolin to slice the kohlrabi into ribbons.
• Roll into a cylinder and cut into strips 2cm thick.
• You will need 80g a portion.
• Reserve until ready to cook.

Parmesan Emulsion

• Bring the water to a gentle simmer.
• Add the kombu and simmer gently for 30 minutes.
• Strain into a clean pan and bring back to a simmer.
• Add the butter and parmesan and use a bamix to emulsify.
• Reserve until ready to cook the kohlrabi.

Pesto

• Pound the herbs in a pestle and mortar, season with the olive oil, salt and parmesan.
• There are no weights to this as it will depend on the strength of your herbs, oil and parmesan.

Brown Butter

• Melt the butter over a moderate heat, when it starts to go slightly brown and smells nutty, remove from the heat and reserve until needed.

Parmesan Cream

• Bloom the gelatine in cold water for 10 minutes.
• Bring the water up to a simmer and add the parmesan followed by the agar.
• Bring to a full boil, remove from the heat and add the gelatine.
• Leave to set.
• Add to a blender and blend on full until smooth.
• Slowly add the cream and then season with a little salt if needed.
• Pass through a chinois and reserve in the fridge until needed.

Thinly slice the ham just before serving, the thinner the better and the quantity you put on the dish will be down to personal preference but around 15g to 20g per person is plenty.

To serve

Bring the emulsion to a simmer, add the kohlrabi and cook until tender (around 1 to 2 minutes) strain into the sieve and divide into 4 portions (use the long tweezers and roll the ‘tagliatelle’ around before distributing between 4 warm bowls).

Place a spoon of pesto on top.

Froth up the emulsion and spoon over the kohlrabi.

Drizzle a little of the brown butter over and around the ‘tagliatelle’.

Top with the bellota ham and serve.