Fried puff of squid ink stuffed with burrata, raw prawn, mandarin and tarragon oil

To make the squid ink puff, boil the cold water, butter and salt in a small saucepan. When boiling, add the flour and whisk until the mixture thickens

Remove from the heat and add the eggs one at a time, mixing well until fully incorporated. Add the squid ink and leave the mixture to rest in the fridge for 6 hours. Transfer to a piping bag

Blend the burrata in a food processor and pass through a sieve. Add the fresh cream and the semi-whipped egg whites

Warm the mixture very gently over low heat to dissolve the gelatine. Transfer to a syphon and charge with two charges

For the tarragon oil, bring 1 litre of water to the boil with the salt and citric acid. Blanch the herbs in the water for 20 seconds and refresh in iced water

Once cold squeeze out any excess moisture and blitz in a blender with the oil. Reserve

Heat a pan of oil to 170°C and pipe 2cm dots of the squid mixture into the fryer. Cook for approximately 5 minutes until crispy, then remove from the oil and drain on kitchen paper

Once the puffs have cooled slightly, fill with the burrata mixture then season with salt and pepper

Season the prawns with olive oil and flaky sea salt

Place a squid ink puff on each plate with a slice of lardo on top and a raw red prawn to one side. Place two small slices of mandarin at either end of the prawn, drizzle with the tarragon oil and garnish with salad leaves