85g/3oz cavolo nero, leaves cut into 15mm slices and stalks very finely sliced
4 pinches shichimi togarashi chilli mixture, to garnish
1 tsp grated fresh root ginger
50²µ/1¾´Ç³ú pomegranate seeds, to garnish
200g/7oz fresh shiitake mushrooms, stalks removed and cut into 15mm thick slices (or left whole if small)
½ spring onion, finely sliced
½ tsp sweet potato flour (available online)
50²µ/1¾´Ç³ú sweet potato flour
½ tsp Sichuan pepper
100g/3½oz panko breadcrumbs
1 tsp Chinese five-spice powder
15²µ/½´Ç³ú hazelnuts, toasted and roughly chopped, to garnish
1 tbsp rapeseed oil
1 tsp sea salt
pinch sea salt
1 tsp light, reduced-salt soy sauce
1 star anise
vegetable oil, for deep-frying
50ml/2fl oz vegetable stock
½ tsp ground white pepper
1 tsp ground white pepper
30g/1oz smoked bacon lardons, finely chopped
30g/1oz unsmoked bacon lardons, finely chopped
2 free-range quails’ eggs, boiled for 4 minutes, cooled and peeled
1 tbsp Shaoxing rice wine or dry sherry
150ml/5fl oz pomegranate juice