Daikon tarte Tatin

Thinly slice the daikon lengthwise, and cut it into 15 cm long and 3 mm thick pieces

Transfer the sliced daikon to a container and season with salt. Leave to cure for 1 hour

Add the sugar to the bottom of a medium oven-proof skillet. Carefully warm over medium heat until it melts and caramelises. Turn the skillet so that the caramel coats the bottom, then set aside to cool

Add all the ingredients for the daikon cooking liquid to a pot, and simmer until the sugar has dissolved and the butter has melted

Preheat the oven to 170°C

Squeeze as much liquid as possible out of the cured daikon. Add in a single layer to the pan lined with cooled caramel, and brush with the cooking liquid. Add a second layer and brush again, repeating until all the daikon is used

Cook in the oven for 1 hour 30 minutes

Once cooked, remove the caramelised daikon from the oven and cover with something heavy to press it down. Leave to cool and press

Add the cooked puff pastry on top and cut it to fit the skillet. Turn out the tarte tatin

For the barley glaze, add the roasted barley to the boiling water and let it steep for 10 minutes. Strain the barley water and set aside. Discard the barley

Reduce the water by half, and then add the brandy. Simmer until the alcohol has cooked off, then whisk in the sugar and pectin until smooth

Remove from the heat and then pass through a fine mesh sieve. Leave to cool

Preheat the oven to 180°C for making the potato purée

Mix the potatoes with the 15g melted butter and roast in the oven for 30 minutes, or until golden brown

Melt the 7g room temperature butter in a pan and add the onions and garlic. Cook together over a medium-low heat until softened

Add the roasted potatoes, thyme and water to the pan with the softened onions and garlic

Set the hay on fire in a heatproof bowl. Add the ashes to the pan as well. Bring everything to a boil, then turn the heat down to a simmer and cook until it is reduced by half

Add the cream and salt to taste. Bring the sauce to the boil once again, then remove from the heat and transfer to a blender

Blend everything into a smooth purée, then set aside to cool before transferring to a piping bag

Cut the tart into 8 pieces, brushing each one with some barley glaze

Sprinkle with roasted barley, toasted coriander seeds and toasted sesame seeds

Pipe some potato purée onto the plate to the left of the tart