Boil the broccoli for 90 seconds in a small pot of boiling water with a little sea salt. Plunge into iced water and drain.

These should be fairly deep, but very close together. When the cuttlefish/squid cooks and curls, the incisions will give it a conchiglie-like appearance.

Cut the cuttlefish/squid parallel to the incisions into half inch wide strips. Sprinkle with a little sea salt and black pepper.

Heat a frying pan over medium heat. Add the butter and sauté the garlic slices. When the aroma of the garlic has been released, turn the heat up to high, add the shiitake mushrooms and fry lightly.

Add the cuttlefish, asparagus and broccoli, in that order, and season with a little sea salt and black pepper.

When the cuttlefish/squid is about 70% cooked (when the surface turns opaque), add the sake and soy sauce in a swirling motion just before turning off the heat.

Mix the contents of the pan to distribute the sauce evenly.

Place in a serving dish and top with shichimi togarashi, if you have it.

Start by making the sauce. Whisk together the egg yolk, salt, pepper and vinegar, then very gradually whisk in the rapeseed oil.

Start with just a few drops to create an emulsion, then increase the amount of oil, whisking all the while. Once all the oil has been added and your sauce is nice and thick, stir through the chilli garlic sauce.

Whisk all the batter ingredients together and combine well.

Heat around 5 inches of vegetable oil in a pan suitable for deep frying until it reaches 180°C. Working in batches of 2-3 small handfuls, coat the shrimp in the tempura batter and gently drop into the hot oil, frying for a few minutes until golden.

Remove the shrimp from the oil and place onto a paper towel-covered tray to drain. Repeat the process until all the shrimp is cooked.

Transfer the fried shrimp to a large bowl, pour over the sauce and toss to coat. Finish with a splash of yuzu or lemon juice and garnish with chopped chives.

Pre-heat your oven to 190°C.

First, make the dressing by adding the jalapeno, salt and vinegar to a food processor with a few cracks of black pepper. Combine until everything is mixed together and the jalapeno is finely chopped. Slowly add the rapeseed oil and blend until smooth.

Cut the cauliflower and romanesco into around 0.5-inch wide pieces. Add a little oil to a frying pan over a medium heat and sear the cauliflower and romanesco until golden brown all over.

Spread the vegetables out into an oven-proof dish, drizzle over a little honey and bake in the oven for around 3-5 minutes, or until just tender.

Remove from the oven, sprinkle over the chopped jalapeno, red onion and pine nuts. Drizzle over a little of the jalapeno dressing and mix toss together

Pour the remainder of the dressing onto a serving dish, being sure to completely cover the base.

Place the cauliflower mix in the centre of the plate on top of the dressing, garnish with coriander and serve.

Make the dried miso ahead of time. Spread the miso as thinly as possible on a non-stick baking mat using a palette knife

Place in a warm, dry area to dry out naturally for 2-3 days, or bake in a 110°C oven for 1-2 hours, checking to make sure the miso doesn't burn. Crumble and store in an airtight container.

When you’re ready to serve, deep fry the leeks until crisp.

In a bowl, dress the spinach with the olive oil, truffle oil, yuzu juice, parmesan and pepper. Add the leeks and dried miso just at the end so they stay crispy.

Make the crunchy layer by beating together the sugar and butter until light and creamy. Fold in the almonds, followed by the remaining ingredients. Freeze the mixture.

Preheat an oven to 180°C. Grate the frozen mix onto a non-stick baking sheet, spread out into an even layer and bake for 7-10 minutes until crisp. Allow to cool and crumble into chunks with your fingers.

For the whisky foam, boil the milk, sugar and cream and remove from the heat. Soak the gelatine leaf in a little cold water, then whisk into the cream mixture.

If using powder, add straight to the mix. Add the whisky and combine everything together while still warm. Whisk the mixture gently but continuously until light and firm.

Finally, make the brûlée. Preheat the oven to 110°C. Whisk together the egg yolks and sugar in a bowl. Bring the milk, coffee and cream to a boil in a saucepan then pour slowly onto the egg yolks and sugar, whisking constantly.

Strain the mixture through a sieve and pour into cappuccino cups, or small ramekins, filling around 1/3 of the way up.

Place into a baking tray filled with hot water, cook for 25 minutes, then cool.

To assemble, place some of the cocoa crunch on top of the brûlée. Top with a scoop of ice cream and top with the whisky foam to resemble a cappuccino.