Dorset crab, sea buckthorn and carrot

Start on the crab by bringing a large pot of salted water up to a boil. Reduce to a simmer and drop the crab in the water, cooking for 5 minutes per kg

Remove from the water and place on a tray to cool. Once cool pick out all the white meat and set aside for later use

For the buckthorn jelly, combine the carrot juice, buckthorne juice and agar agar in medium sauce pan and bring to a boil while stirring. Once the agar agar is dissolved, remove from the heat and add the gelatine. Pour onto a suitable tray to create a thin layer and set in the fridge

For the buckthorn broken gel, bring the carrot juice to the boil with agar until dissolved, cool down and leave it in the fridge to firm

Once set, blend the hard jelly at a medium speed while adding the sea buckthorn juice. Pour the set gel in a squeeze bottle and leave in the fridge before serving

Start on the rye crisp by removing the crust and slicing very thinly. Dry the rye in the oven at 90-100°C for 20 minutes or until very crispy. Remove from the oven and brush with the melted butter, return to the oven at 100˚C and heat until golden

Cut the jelly sheets into sheets 14cm x 10cm; roll the picked seasoned crab meat inside the jelly, dress with broken gel, rye crisp and herbs