• 

  pearl barley

  400 g
• 

  water

  800 g
• 

  manchego cheese cut into pieces (3 cm)

  150 g
• 

  Parmesan cheese cut into pieces (3 cm)

  300 g

Spice Mix

• 

  cumin seeds

  30 g
• 

  ground lemon myrtle

  15 g
• 

  black peppercorns

  10 g
• 

  fennel seeds

  5 g
• 

  pink peppercorns (optional)

  5 g
• 

  swordfish fillets (approx. 165 g each - see Tips)

  6

Cardamom mousse

• 

  cardamom pods

  5
• 

  Szechuan peppercorns

  3
• 

  dried bay leaf

  1
• 

  fresh lemon thyme (see Tips)

  ¼ tsp
• 

  liquid fish stock (see Tips)

  125 g
• 

  full cream milk

  125 g
• 

  soy sauce

  15 g

Herb puree

• 

  extra virgin olive oil

  120 g
• 

  fresh baby spinach leaves

  100 g
• 

  fresh parsley leaves only

  1 bunch
• 

  fresh tarragon leaves only

  1 bunch
• 

  fresh coriander leaves only

  1 bunch

Risotto

• 

  brown onion cut into quarters

  1
• 

  garlic clove

  1
• 

  extra virgin olive oil plus an extra 2-3 tbsp to fry

  20 g
• 

  liquid fish stock

  875 g
• 

  sea salt

  2 pinches
• 

  ground white pepper

  2 pinches
• 

  unsalted butter

  3 tsp
• 

  lemon juice to drizzle
• 

  frozen broad beans thawed and shelled

  300 g
• 

  sour cream

  150 g
• 

  frozen baby peas thawed

  200 g

Assembly

• 

  xanthan gum

  2 g
• 

  unsalted butter

  50 g
• 

  lemon juice only

  ½
• 

  fresh dill leaves only, to garnish

  1 bunch
• 

  sorrel leaves only, to garnish

  1 bunch
• 

  edible flowers to garnish