Puffed tapioca

Melt the blue cheese and add the rest of the ingredients.

Leave to set in the refrigerator and then whisk until smooth.

Remove the dill from the stalks and dry in the microwave at 800 watts for about two minutes. This can vary depending on the microwave.

Crush finely in a coffee grinder and add a little salt.

Cook water and tapioca together in the thermomixer for 20 minutes at 90°C.

Cool and transfer the mixture into a piping bag with a smooth nozzle.

Pipe out in 3 mm thick and 20 cm long rows.

Sprinkle with airbag patata and dry until this is hard. Fry in oil at 180°C.

Blanche the French beans and draw through the juice press.

Add a drop of lime juice and sushi vinegar and bind with xanthan gum.

Mustard seed sweet and sour

Warm all the ingredients apart from the mustard seed for 5 minutes, then add the mustard seed and cook further.

Leave to cool completely.

Cut out the French beans with a 1-cm round cutter.

Cream of goat’s quark

Mix all the ingredients with a hand mixer to make a smooth cream.

Mix the coulis with the juice and sugar and warm.

Cut the rhubarb into 4x4 mm pieces and blanche in the liquid.

Leave to cool in its juice.