Hass Avocado, Garden Vegetables, Marcona Almonds Recipe

Ingredients

• 1 large leek, trimmed and halved lengthwise
• 50g of salt
• 1l water
• 2 Hass avocadoes, peeled and halved
• 300g of flaked almonds
• 600g of water
• 9g of Maldon salt
• 5g of gellan gum type F
• 250g of white wine vinegar
• 250g of water
• 250g of white wine
• 250g of olive oil
• 6g of Maldon salt
• 1 bay leaf
• 1 garlic clove, crushed
• 1 sprig of thyme
• 1 head of celeriac, peeled and sliced 1mm thick on a mandolin
• 100g of lemon juice
• 100g of lemon oil
• 100g of olive oil
• 5g of salt
• 1 baby fennel, trimmed
• 1 tenderstem broccoli stem, trimmed
• 1 romanesco, trimmed
• 1 handful of fine beans, trimmed
• salt
• 800g of water
• 19g of salt
• 105g of quinoa
• 20g of bulgur wheat
• vegetable oil
• 5g of beansprouts
• 1 tsp chopped chives
• 75g of white wine vinegar
• 150g of olive oil
• 125g of rapeseed oil
• 25g of wholegrain mustard
• 2 baby gem hearts, trimmed and cut in half
• Marcona almonds
• butter
• nasturtium leaves
• land cress
• pissenlit
• radicchio
• treviso lettuce
• breakfast radishes, base trimmed and stored in an ice bath
• baby courgettes, shaved into ribbons with a grater or mandolin
• courgette flowers