Ingot parfait, fermented blackcurrants, linseed cracker

To make the fermented blackcurrants, mix the blackcurrants, water and table salt together with the thyme. Place in a sterilised sealed jar and leave at room temperature for 1 week.

After 1 week, in a small pan bring the sugar and water to a simmer. Leave to one side to cool

Once cool, pour this over the blackcurrants and store in the fridge until needed

Note: If you don’t want to wait for the blackcurrants to ferment, you could also simply bring the sugar, water and thyme to a simmer in a pan and pour it directly over the blackcurrants, then leave them infuse in the fridge

To make the quince jelly purée, add the quince to a tall pan with the sugar, lemon peel and lemon juice. Cover with water. Bring to a boil and simmer for 2 hours, topping up with water when necessary

Strain the liquid through a fine tea towel or muslin cloth

Add the liquid to a pan and reduce to 1 ltr, then add the agar agar and boil for two minutes

Pour into a container and leave to cool before transferring to the fridge to set

Once set, transfer to a jug blender and blend to a smooth puree. Store in the fridge until needed

Next make the Ingot parfait. Melt the Ingot cheese and cream over a low heat in a saucepan, until you have a smooth consistency. Leave to cool at room temperature

Meanwhile whisk the egg yolks, sugar and water together in a metal bowl set over a pan of simmering water. Keep whisking until you have the parfait reaches thick sabayon consistency (it will hold a faint ribbon when shape when dropped from a spoon onto the surface of the parfait). This will take around 8 minutes

Once cooked, set the bowl over a bowl or sink-full of cold water, and whisk until cool

In a separate bowl, whisk the cream to soft peaks

Add the sabayon and cheese (when both are cold) to the whipped cream and carefully fold all three mixtures together using a rubber spatula and season with a pinch of salt

Spoon or pipe the mixture into your desired moulds, lining these with parchment paper if necessary. At the restaurant we use silicon moulds so we can just push the parfait out easily

Place the moulds into your freezer and freeze. This will usually take between 8 and 12 hours

To make the linseed cracker, first preheat the oven to 165°C/gas mark 3

Blend the oats to a fine flour

Add the blended oats, along with the flour, oil, salt, baking powder and water to the bowl of a stand mixer with a paddle attachment

Bring the ingredients together to form a dough and work for 5 minutes before wrapping in cling film and resting in the fridge for 1 hour

Once rested, roll the dough with a rolling pin until it is an oblong about 2cm thick. Roll it through a pasta machine, starting at the thickest setting and working downwards, until it is around 1.5-2mm in thickness. This should be around a third of the way through your settings, e.g. setting 7 of 10

Using a 10cm disk cutter cut out circles from the cracker dough - you’ll need at least one disk per person

Place the disks onto a baking tray lined with parchment paper. Carefully brush or spray a thin film of water onto the disks and scatter over the linseeds to cover the surface

Bake in the oven for 20 minutes, turning the tray halfway through

Once cooked, leave to cool at room temperature then store in an airtight container

To make the thyme oil, add the thyme and oil to a small saucepan and heat up to 100°C

Remove the oil from the heat and leave to infuse for 1 hour before straining through a fine sieve, reserving the thyme for a garnish later

For the caramelised walnuts, first place the walnuts, sugar and water in a saucepan and simmer for 1 hour until the walnuts soften. They will keep their shape but become a little more malleable

In a deep pan carefully heat the vegetable oil to 180°C

Using a sieve or kitchen spider carefully drain the walnuts from the sugar syrup, and leave to one side for the excess sugar syrup to drop off

Fry the walnuts in the oil for 3-4 minutes until they turn a deep brown colour. Make sure you fry them in small batches so the oil doesn’t boil over

Scatter the walnuts onto a tray to cool at room temperature and season with fine table salt whilst they’re still warm

Once cool, store in an airtight container until needed

To serve, remove your parfait from the freezer and unmold, placing the parfait onto the bottom of your bowls

Spoon over the fermented blackcurrants along with some of the blackcurrant liquid and finish with a few spoonfuls of thyme oil

Whilst the parfait tempers (softens) dress the linseed cracker. Sieve a small amount of beetroot powder onto the surface and place a few drops of quince jelly puree, broken caramelised walnuts, edible flowers and thyme leaves onto the cracker

Serve with the cracker on top of the parfait or alongside it