Furikake mix

1. Lay the bonito flakes in a small rectangle on a paper-lined baking tray and cover the rectangle with the sesame seeds.
2. Cover the rectangle of bonito and sesame with the brown sugar, ensuring an even coating and that all of the ingredients are covered by the brown sugar (to stop burning).
3. Bake in oven at 160°C (low or no fan), until the brown sugar has turned darker brown all over (approx. 20–25 minutes).
4. Remove from oven and allow to cool.
5. Put into a food processor and blend until a fine powder is achieved.
6. Tip into mixing bowl, add furikake and puffed rice and mix well.
7. Store in an airtight container for up to 1 week.

Whipped roe

1. Pour boiling water over the roe and allow to soften for 5 minutes.
2. Cut up bread and cover with additional cold water and soak for 5 minutes.
3. Squeeze excess moisture out of bread and add to roe mixture and pour into blender and blend until smooth.
4. While blending, drizzle in chilled oil until mayonnaise-like consistency is achieved.
5. Using lemon juice, salt and pepper, season to taste.
6. Store chilled in an airtight container for up to 3 days.

To serve

1. Take a dish or plate and put a dollop of the whipped roe on one side. Cover with a generous sprinkle of the Furikake mix.
2. Arrange selection of organic vegetables onto plate, drizzle with your favourite extra virgin olive oil and sprinkle with flakey salt.