8 confit or jarred artichoke hearts, halved
2 celery sticks, peeled and sliced on an angle into 2cm/戮in pieces
陆 fennel bulb, thinly sliced
handful fennel fronds
2 large garlic cloves, minced
200g/7oz green beans
1 leek, halved, washed and sliced on an angle into 2cm/戮in pieces
陆 lemon, juice only
8 new potatoes
陆 white onion, core removed and cut into segments
4 strips orange peel
4 handfuls baby spinach, washed
1 tbsp roughly chopped thyme
1 tsp Dijon mustard
small pinch caster sugar
150ml/5fl oz extra virgin olive oil
50ml/2fl oz olive oil
pinch saffron
large pinch fine sea salt
2 star anise
250ml/9fl oz vegetable oil
2 tbsp Chardonnay vinegar
100ml/3陆fl oz double cream
3 free-range egg yolks
500g/1lb 2oz monkfish goujons, finger length, lightly seasoned
1kg/2lb 4oz mussels, debearded and washed, broken mussels discarded
1 baguette, warmed
1 glass vermouth
250ml/9fl oz white wine