For the cakes:

• 500g Corn Kernels (Frozen or Fresh)

• 2 Eggs

• 250g Plain Flour

• 1 tsp Baking Powder

• 2 Scallions, sliced

• Handful of Coriander

• 100ml Water

• 1 Tbsp Honey

• Salt

• Black Pepper

For the Mayo:

• 2 Egg Yolks

• 200ml Oil (Sunflower, Grapeseed)

• 1 Tbsp Instant Bonito Stock

• 1 tsp Hot water

• 1 tsp Grated Ginger

In a blender, place ¾ of your corn, eggs, flour, baking powder, coriander, water, salt and pepper. Blitz to a nice smooth consistency then transfer to a bowl and fold in your remaining corn and the sliced scallions.

Place a pan on a medium-high heat, add a splash of oil and place a tablespoon of the mixture in the pan. Allow two minutes to pass then turn, allow another minute to pass then remove from the pan. Taste the cake and adjust the seasoning to your desire. Repeat the cooking process and enjoy.

For the mayo:

Whisk the egg yolks together in a bowl and slowly add the oil, little by little, allowing the yolks and oil to emulsify. Once you have reached your desired thickness add the ginger. Mix the bonito with the hot water making a paste, then add to the mayo. Spoon over your corn cakes you turkey. YOMYOMYOMYOM

• 500g White Asparagus

• White Anchovies

• 2 Thin slices of Sourdough

• 2 slices of Leg Ham

• Handful of Basil

• Sea Salt

• Caster Sugar

• Black Pepper

• Extra Virgin Olive Oil

• Mustard Powder

• Unsalted Butter

• Wedge of Lemon

Put a large pot of salted water on the stove, bring to the boil. Trim asparagus, set three spears aside. Place the remaining asparagus into the boiling water for 2 minutes, then refresh in iced water. Peel the three spears you set aside lengthways, leaving you with long, wafer thins strips. Place strips in a bowl with a pinch of salt, sugar and mustard powder, leave to pickle. Place a pan on high heat. Cut sourdough up into little cubes and add to the hot pan along with a splash of olive oil and a nice knob of butter. Season with salt and pepper, tossing the cubes constantly until golden. Transfer to some kitchen towel. Keeping the pan on a high heat, add the slices of leg ham, cooking on both sides for 1 minute. Lay slices of ham down on a plate, take asparagus spears and wrap each one with an anchovy and assemble over the ham. Take the sourdough cubes and smash to crumbs in a mortar…..scatter all over the plate. Drape pickled asparagus slices along with basil leaves all over the dish and finish with a lick of olive oil and a squeeze of lemon. This fella would be a nice feed between two, so adjust the proportions to cater to your needs.

• 1 Rainbow trout, poached

• 1 Punnet Cherry Tomatoes

• 1 Punnet Golden Grape Tomatoes

• 4 Eggs

• 1 Tbsp Milk

• 300ml Full Cream

• Salt

• Short Pastry (see recipe)

Preheat oven to 180°C. Roll out pastry in a round, 2mm thick and use to line a lightly greased 20cm diameter flan ring or tin. Blind bake pastry shell for 20 minutes, remove from oven and brush with egg, return to oven for another 15 minutes. Slice all tomatoes in half, place in a colander and sprinkle generously with salt, allowing the excess water to escape. Debone trout and line the base of pastry shell with the cooked flesh. Place tomatoes over the top.  Whisk 3 eggs and cream together, season with salt, and pour over your tart.

Place in oven for 25 minutes or till set.

• 10 Baby Beetroots

• 4 Blood Oranges

• Handful of Baby Coriander

• 3 sprigs of Rosemary

• Salt and Pepper

• Extra Virgin Olive Oil

Preheat oven to 190°C. Trim beetroots, keeping a decent amount of stalk still attached to the beet, and wash thoroughly. Place in baking tray along with rosemary, good lick of olive oil and season generously with salt and pepper. Cover tray tightly with foil and place in oven for 40 minutes. Peel blood oranges, remove segments and squeeze remaining membrane free of any juice.

Once beetroots have been allowed to cool, trim off stalks and peel the root free of any skin. Cut beets into quarters and add to a bowl along with stalks and orange segments.

Season with salt and pepper, a little blood orange juice and olive oil. Assemble on a plate and scatter baby coriander over the top.