Ingreadient :

• 400g Marina di Chioggia
• 3 cloves Garlic
• 2 sprigs Rosemary
• 2 sprigs Thyme
• 400g Grapeseed Oil
• 10g Knorr Vegetable Bouillion Paste
• 10g Maldon Salt
• 30g Toasted Pumkin Seeds
• 15g Pain d’epice dehyrated
• 20g Chicken Skin Crumb
• 2g Dried sage
• 30g Hen Of The Woods
• 5g Mushroom Raw
• 5ml Sherry vinegar
• 1 pinch Maldon Salt
• 5ml Cold Press Rapeseed Oil
• 20 pluches Marigold Leaf
• 4x60g Pork Belly Cooked
• Pork belly brined for 72hrs and cooked for 36hrs
• 12 pieces Sliced Lardo (ultra thin)
• Tamarind Emulsion
• 1 400g seedless block Tamarind dried
• To taste Maldon Salt
• 1.2 litre Cold Press Rapeseed Oil Lemon juice (fresh)
• 1 litre Water
• Grapeseed oil to cook with

Direction :

1. Cut the squash into your desired size, pop in a vac bag, mix all the other ingredients together in a food blender.
2. Add 30ml of the mix per vac pack bag, pop in a 90 ̊c water bath and cook for between 20-35 minutes.
3. You are looking for the squash to give a little when you press it. Chill and set aside to finish the dish. To finish BBQ then plate
4. Chop finely all the ingriedients, and set aside
5. Mix the raw mushrroms with all the ingriedients and leave to marinate
6. Slice and BBQ (KONRO) from cold then heat in the oven
7. Soak the tamarind in water over heat in a pan, once dissolved pass the tamarind through a fine sieve and allow to cool. Add the tarmarind to the food blender and gradually add the rapeseed oil until emulified
8. Add lemon juice and salt to taste.