Tempura coastal herbs, whipped goat's cheese, Isle of Wight honey and a toasted hemp and hazelnut crumb

For the whipped goat's cheese, simply mix all the ingredients in a bowl until smooth and then adjust the seasoning to taste

For the hazelnut and hemp seed crumb, first preheat the oven to 180°C

Roast the hazelnuts and hemp seeds on a baking sheet for 7–8 minutes or until toasted and brown

Remove from the oven and let cool slightly. Place the nuts and seeds in a food processor and pulse until you have a coarse crumb

Pick the leaves off the thyme and roughly chop them with a knife to slightly break them down. Add the leaves to the nuts

Using a microplane, zest in the lemon, garlic and a pinch of flaky sea salt to taste. Set aside until ready to serve

Once ready to fry the greens, whisk together the flour and water for the tempura batter, then transfer to the fridge to chill 

Add enough vegetable oil for deep-frying the herbs in a heavy, high sided pot, and heat to 160°C

Stir the batter up and then add a few of the herbs to the batter

Mix, then pick up each herb and allow any excess batter to drop off before frying in the hot oil

Once the herbs are crisp, remove from the oil and drain on a tray lined with paper towels. Sprinkle with sea salt and repeat with the remaining greens, making sure to stir the batter up between each batch

Place a good spoonful of the goat's cheese mix on each plate and spread out with the spoon into a circle

Add the fried leaves on top, drizzle with a teaspoon of the honey and scatter the toasted nut and seed mix on top