This is one of my favourite ways to eat cabbage. The fried capers are salty, crispy and extremely satisfying, and the savoury black garlic brown butter works wonderfully well with the refreshing tang from the buttermilk dressing. The whole thing is lifted and made fresh by the lemon. I have experimented with different types of cabbage and found that napa, hispi and savoy work the best.

The pink and white flowers of the Magnolia Soulangeana are a forager’s dream. They can be pickled or turned into syrup, and have a distinct floral, gingery cardamom taste. Beautiful with cakes or with noodles, they are a versatile treat. They are best found fresh, and the flowers can be scooped up off the ground at Spring. The buds can also be used. Here’s two ways to make them last.

This oil is based on the Japanese practice of adding an aromatic element to a dish, something that plays on your sense of smell as well as your sense of taste. The mayu - a burnt garlic oil - goes against everything you know about cooking, and yet it’s incredible, akin to the taste of black truffle. Coupled with the citrus fruits, this oil is complex and full of surprises.