Broccoli and Oyster Mushroom Tempura with Forced Rhubarb Sauce

Forced rhubarb ketchup

1. Finely chop the shallots and fry them in the oil in a deep, heavy-bottomed pot on a medium heat for 3-5 minutes. Then add remaining ingredients, mix all together and cover with a lid. Bring to a gentle simmer, take the lid off and let cook for about 10 minutes, until the mixture has thick consistency and most of the liquid on the top has evaporated. Stir every 2-3 minutes, to prevent it from sticking at the bottom – add a small splash of water if it really starts to catch.
2. Remove the star anise and cinammon. Check the seasoning, and adjust to your taste. You can blend the mix to an even ketchup consistency or leave it as a chunky chutney – whichever you prefer. Set aside to cool down until ready to serve.

Carrot ribbon and glass noodle salad

1. Make the pickling liquid: place everything in a saucepan, bring it to a boil and simmer for 5 minutes.
2. Meanwhile, thinly slice the carrots into 2mm thick ribbons, using either a mandolin or a vegetable peeler. Gently fold the carrot ribbons into simmering pickling liquid, take off the heat and leave to infuse for at least 30 minutes.
3. To assemble the salad, strain the soaked noodles and the ribbons. Mix everything together, tossing in the coriander leaves at the end.

Vegetable tempura

1. Mix all of the dry ingredients in a large mixing bowl. Prepare one more bowl with almond milk. You will also need an oven tray lined with a kitchen towel. This is to place the cooked tempura after frying – it mops up excess oil.
2. In a deep frying pan heat up the oil. Check the temperature, by dropping a tiny drop of water or a piece of veg. It should bubble quite vigorously, but without smoking. Then start frying the vegetables in small batches. Dip them into the milk first, then coat them lightly in the flour mix.
3. Fry the veg in small batches and don’t overload the pan. This is because once the temperature of the oil drops dramatically, the vegetables won’t cook so well and will become heavy and greasy, instead of crunchy and light.
4. Fry the vegetables until they are a golden colour. Make sure you flip them over to ensure even cooking. Using a slotted spoon, remove the cooked vegetables, letting the oil drip off back into the pan before placing on the tray and paper towel. Repeat the same process until all the veg is cooked. Keep warm.

Once ready to serve, place the ribbon salad in the centre of the plate, scattering a few spoonfuls of rhubarb sauce around. Then place the tempura vegetables on top of the salad. Sprinkle with few leaves of coriander for colour.