Β½ bunch basil, roughly chopped
micro basil
1 carrot, finely chopped
2 celery sticks, finely chopped
50²΅/1ΒΎ΄Η³ϊ chives
Β½ bunch coriander, roughly chopped
Β½ leek, trimmed and finely chopped
50²΅/1ΒΎ΄Η³ϊ leek tops
5 lemons, juice only
2 lemongrass stalks
Β½ onion, finely chopped
50²΅/1ΒΎ΄Η³ϊ spring onion tops
Β½ bunch tarragon, roughly chopped
2 yellow plum tomatoes, sliced into 15mm/β in-thick rounds
2 plum tomatoes on the vine, sliced into 15mm/β in-thick rounds
1 tsp Dijon mustard
2 litres/3Β½ pints chicken stock
Anzu pickle, to taste
salt and freshly ground black pepper
200ml/7fl oz harissa paste
10g harissa paste
200g/7oz pomace oil
salt
300ml/10Β½fl oz sunflower oil
50²΅/1ΒΎ΄Η³ϊ tomato purΓ©e
200ml/7fl oz vegetable oil
2 tsp white wine vinegar
1 tbsp vegetable oil, for frying
3 tbsp butter
2 tbsp butter, for frying
200ml/7fl oz double cream
2 large egg yolks
1 large, freshly cooked crab
1kg/2lb 4oz crab bones/shell
2 hake fillets (approximately 250g each), skin removed
25ml/1fl oz brandy
100ml/3Β½fl oz white wine