As we come towards the end of blood orange season I wanted to utilise this fresh and vibrant fruit in a simple way. Crudo seemed like a good choice. The balance of flavours and textures works well. I recommend using transparent soy sauce in the dressing if you can source it. It keeps the colours vibrant. I have also tried this recipe with tuna and it was delicious.

This is my famous recipe or honey-glazed rainbow carrots with ricotta, pistachio, chilli & orange. As you can imagine, it’s big on flavour. This elevates any roast dinner or family-style get-together. Roasting the vegetables this way brings out a lovely level of sweetness and a natural nuttiness and the accompaniments hit every flavour mark.

I’ve been working on this recipe for some time. I wanted to get the crackers as light as possible and worked on different baking times and temperatures. I also wanted the goat’s cheese mouse to be nice and airy. This is a great one for entertaining, as everything can be made in advance and assembled later.

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.