Hot smoked artichoke with sour apple, celeriac and salted gooseberry

Mix the salt into the gooseberries and leave at room temperature for one week

Use a sharp knife to finely chop the fermented gooseberries, then set aside

Blend together all the ingredients for the wakame sherbert on full speed in a high-powered blender until you have a fine powder

Dress the rehydrated wakame with some olive oil, then set aside

For the sour apple purée, first peel and dice the apples

Add them to a pan with the apple juice and cook until soft

Blend the apple until super smooth, slowly drizzle in the olive oil, then add citric acid to taste

Pass the purée through a fine sieve and set aside

For the celeriac remoulade, first peel the celeriac. Use a rotating mandolin to peel a few layers of the celeriac into long strips, enough to garnish each artichoke. Cut these in half lengthways

Place the thin strips of celeriac on a steamer tray and steam for 2 minutes

Add the celeriac to a bowl with olive oil and pinch of salt, mix together then set aside

Add the chickpea brine to a blender, and then turn it up to medium speed. Add the apple vinegar then slowly start to pour the oil into the brine until it emulsifies into a mayonnaise. This will take most of the oil, but you might not need quite all of it

Add the rest of the ingredients and blend for a further minute

Check the seasoning and place in a container until needed

Preheat the oven to 180°C

Cut a thin piece off the bottom of each artichoke so that it sits upright. Use a sharp knife to score the artichoke in a criss-cross pattern

Place the artichokes in a bowl then add the olive oil and a good pinch of salt. Gently massage the oil and salt into the artichoke

Transfer the artichokes to a tray and bake for 40 minutes until crispy on the outside and soft in the inside

Smoke over hay for 10 minutes

Whisk together all the ingredients for the artichoke dressing with 10g chopped fermented gooseberries

Baste the artichokes in the dressing

For assembling this dish, mix the celeriac with some of the vanilla mayonnaise. Spoon some sour apple purée onto each plate, then add the artichoke and more gooseberries. Arrange over some of the dressed celeriac, then the rehydrated wakame. Grate over the fresh horseradish and then dust with wakame sherbert