Preheat a water bath to 85°C. Cut the chard into 8cm batons and place in vacuum bag with the rest of the ingredients and seal. Cook for 15 minutes

Blitz the hibiscus flowers until to a fine powder in a blender. Pass through a sieve if necessary to remove larger bits

Wash the baby beets and place into a medium saucepan. Add the beetroot juice top up with water. Add the thyme and garlic. Bring to a simmer and cook until softened, about 20 minutes. Leave to cool then peel the beetroots, the skin should easily come away. Pass the cooking liquor through a fine sieve and reheat the beets in this liquor when ready to serve

Peel and slice the black pudding and blitz in a food processor with the veal stock until smooth. Pass through a fine sieve and season with salt and pepper. When ready to serve heat the purée in a small saucepan

Preheat a water bath to 56°C. Season the pigeons with salt, place in a vacuum bag and seal. Cook for 15 minutes, then remove from the bag and dry on kitchen paper. Roast in a pan in vegetable oil until golden. Leave to rest for 4 minutes before carving

Bring a pan of salted water to the boil and blanch the pak choi leaves for 1 minute

Heat a non-stick frying pan over a medium heat and fry the black pudding until crispy

To plate, carve the pigeon and place on the plate with the beetroot and chard batons. Add the black pudding puree and the diced black pudding. Finish with a drizzle of rapeseed oil and dusting of hibiscus powder