50 g mustard seeds

water

50 ml cider vinegar

50 ml apple juice

25 g sugar

½ tsp salt

1 bay leaf

2 cloves

2 allspice grains

200 g Hokkaido pumpkin

in cubes

1 tbsp. olive oil

1 tsp sugar

¼ tsp salt

240 g chickpeas from the tin

drained, skinned

3 tbsp. tahini

½ lemon

juice only

1 tsp garlic powder

1 tsp cumin powder

¼ tsp salt

1 orange

grated peel and juice

1 bulb of black garlic

1 egg yolk

1 tsp white wine vinegar

1 tsp soy sauce

¼ tsp salt

3 drops of tabasco (e.g. mountain fire)

a little pepper

175 ml sunflower oil

15 g parsley

leaves plucked off

10 g dill

tips plucked off

5 g chives

rough cut

150 ml sunflower oil

a little sunflower oil

10 g tarragon

leaves plucked off

1 orange

grated peel and juice

1 tsp sugar

1 bay leaf

2 allspice grains

2 cardamom capsules

1 pinch of salt

1 Chicory

quartered lengthwise

Place the mustard seeds in a small pan and cover with water. Bring the water to the boil and simmer for approx. 2 minutes. Drain the water and return the mustard seeds to the pan. Repeat the process twice. Pour the mustard seeds without water into a small preserving jar. Put the apple cider vinegar and all the remaining ingredients in a pan and bring to the boil. Remove the pan from the heat and leave to stand for approx. 10 minutes. Pour the vinegar stock through a sieve onto the mustard seeds. Close the jar tightly. Place the jar on a perforated stainless steel tray, slide into the cooking chamber and sterilise using the "Re-sterilise jam jars" function.

Mix the pumpkin, olive oil, sugar and salt on a baking tray lined with baking paper, place in the cooking chamber, roast with hot air and steam at 160 °C for approx. 40 minutes. Remove the pumpkin and leave to cool slightly. Place the chickpeas and all the ingredients up to and including the salt in a blender and blend until smooth, gradually adding the roasted pumpkin cubes. Mix in the orange zest and juice. Put the hummus in a piping bag.

Hot air + steaming 160 °C for 40 Mins

Squeeze the garlic out of its skin, place in a tall container with the egg yolk and all the ingredients up to and including the pepper, blend with a hand blender. Slowly pour in the sunflower oil in a thin stream and continue to mix until you have a creamy mayonnaise. Flavour the mayonnaise with salt and pepper. Place the mayonnaise in a piping bag and chill until ready to serve.

Pour the sunflower oil into a pan and heat to approx. 55 °C. Place the oil and herbs in a blender and blend on a high speed for approx. 8 minutes. Line the sieve with a cheesecloth, sieve the herb oil and squeeze out thoroughly, pour into a lightproof bottle and leave to cool in the fridge.

Cover a plate with cling film, carefully brush with a little oil using a brush, spread the individual tarragon leaves on top and cover with a second sheet of cling film. Place the plate in the microwave and "dry" at 1000 W for approx. 2 minutes until crispy.

Place the orange zest and juice in a small pan with the sugar and spices, bring to the boil. Simmer until the sugar has dissolved, leave to cool. Place the liquid with the chicory in a vacuum bag and vacuum seal. Preheat the cooking chamber with steam to 85 °C. Place the vacuum bag on a wire shelf in the preheated cooking chamber and cook for approx. 20 minutes. Remove, drain the chicory, reserving the stock and pour through a sieve into a small pan. Heat the stock and reduce by half. Briefly scorch the cut surface of the chicory with a Bunsen burner.

(no pause)

(Pre-)heat cooking space to 85 °C with Steaming

Put the food in

Steaming 85 °C for 20 Mins

Place a chicory quarter in the centre of each plate. Pipe 3 dots of pumpkin hummus around each chicory. Pipe 5 dots of black garlic mayonnaise over the chicory. Spread the mustard caviar over the pumpkin hummus and top each with a tarragon leaf. Spread 1-2 tablespoons of chicory stock and a few drops of herb oil around the chicory.