1. Slice mushrooms then add to a pot with hot oil fry off to give mushrooms a little colour then add wine and cook mushroom until soft.

2. Blend mushrooms with tofu, season with soy sauce, salt and pepper.

3. Add 1 egg per 100ml and then poor into moulds and cook at 85 °C for 17-20min.

1. Place all ingredients into a pot whisk then bring to a boil and strain once boiled.

1. Cut all veg into slices and place into containers then fill with boiling pickle liquid.

1. Peel the beetroot and cut into small pieces, place in a processor and blend until smooth, pass through a sieve, season and thicken with xanthan gum.

1. Mix all ingredients in a bowl and then spread onto a silicone mould and cook in the oven for 6-8 minutes at 175 °C.

1. Cut out the centre of the custards leaving a ring then place that ring on the plate in the centre, arrange picked vegetables on top then place the tuile on top of the vegetables. Pour the gazpacho into a jug and serve.