Chilled rice pudding and strawberries

In a heavy-based saucepan, combine the rice with 300g of cream, the milk, sugar and vanilla seeds and pods. Place over a medium heat and stir continuously until the liquid has been absorbed and the rice is soft

Once ready, remove from the heat, add the remaining cream and stir through until smooth. Place a cartouche in direct contact with the rice pudding to stop a skin forming and set aside

Make a pâte à bombe by placing the egg yolks in a food mixer with a whisk attachment. Place the sugar in a small saucepan with a splash of water. Allow to dissolve and boil until it reaches 118°C (soft ball)

While the sugar is coming up to temperature, turn the mixer to 3/4 speed. Slowly pour in the hot sugar in a steady stream, then increase the speed to the highest setting. Continue to whisk until the yolks cool and appear light and fluffy

For the jelly, add all of the ingredients (except the gelatine) to a large metal bowl and cover tightly with cling film. Place over a pan of simmering water for 1 1/2 hours. Strain the contents of the bowl through a fine strainer lined with muslin into a measuring jug to extract the clear juice

Measure out 500ml of the warm, clear liquid and soak the gelatine sheets in cold water until soft. Add the gelatine to the liquid, whisk to dissolve and strain for a second time into a jug. Allow to cool at room temperature, then place in the fridge but do not allow to set completely - remove from the fridge if it begins to do so

Preheat the oven to 160°C/gas mark 2

For the sourdough crisps, add the star anise and mixed spice to the stock syrup, bring to the boil then allow to cool. Slice the sourdough on a meat slicer on the thinnest possible setting and lay out flat on a lined baking tray

Using a pastry brush, evenly coat both sides of each slice and place into the oven for 12 minutes until crispy. If still a little soft, place back into the oven for 2 minutes at a time until crisp. Remove and allow to cool

Before assembling, make the Chantilly cream. Whisk the cream to medium peaks, adding a dusting of icing sugar during the process to give it a light sweetness. Place in the fridge until required

To assemble the dish, divide the rice pudding between 8 bowls or dessert glasses, followed by a layer of cream and then the pâte à bombe. Tap each bowl gently on the bench to even out the top layer, and slowly pour a 1/2cm layer of the jelly on top. Place in the fridge and allow to set for 2-3 hours, ideally overnight

Just before serving, pick and wash the herbs and hull and slice the fresh strawberries into quarters. Remove the puddings from the fridge and arrange the herbs and strawberries on top. Finish with bread crisps and serve