Crabmeat with thin ravioli of turnips, rosemary, sweet and sour dressing

Bring a large pan of salted water to the boil

Slice the turnips on a mandoline to a thickness of 0.5mm

Blanch the turnip slices for 1 minute, then refresh immediately in iced water. Drain on kitchen paper. Cut out discs of the turnip with a 3cm ring, discard the trim and set aside until needed

To make the honey dressing, mix together the honey and vinegar then slowly whisk in the oil

To make the cocktail sauce, combine the egg yolk, mustard and vinegar and slowly drizzle in the oil, whisking until emulsified. Add the rest of the ingredients (this makes much more than needed but can be used with other fish dishes and kept for up to one week in sealed container)

Make the crab mix by combining all of the ingredients with 20g of the honey dressing and 25g of the cocktail sauce

To plate, season the turnip slices with some honey dressing, rosemary and pink pepper

Arrange 3 slices of turnip on each plate, followed by 15g of crab mix on each slice, then top off with another slice of turnip to complete the 'ravioli'

Finish with the radish, chives and flowers, drizzle some more honey dressing around the plate and serve