Ingredients

Ham gel

A piece of wind dried ham

Water

Grains

Wheat grains

Rye grains

Lovage mayo

200 g Lovage leaves

400 g Grape seed oil

3 egg yolks

Salt

Pickled kohlrabi

Kohlrabi

1l elderflower vinegar

2l water

Burnt garlic

250g garlic cloves

Method

Ham gel

Slice the ham into ½ cm slices.Put the ham slices into a pot and add water to cover 2 cm above the ham.Simmer for one hour and strain the liquid into a wide tray so the liquid is an even 3mm thick.Refrigerate the ham liquid.When the liquid is set, cut it with a cylinder (8 cm in diameter) and refrigerate the cut discs between two sheets of parchment paper in a container.

Grains

Rinse the grains in cold water.Boil the grains until they are well done.Spread the grains evenly in a tray and dry them in an oven at 60°C until they are completely dry (approx. 2 hours).Fry the grains in oil at 190°C until they pop, cool down and keep in an air tight container.

Lovage mayo

Blend lovage leaves with oil in a Thermomix for 6 min at 60°C.Strain the oil into a piping bag; hang the bag in a fridge to cool and to let the remaining liquid from the leaves to separate form the oil.Cut a small hole in the bottom of the bag and gently poor out the liquid that has assembled at the bottom of the bag; poor the oil into a container.Whisk the egg yolks and gently fold the lovage oil into the egg yolks a little at a time to make a mayonnaise.Season with salt and refrigerate in a piping bag.

Pickled kohlrabi

Cut the kohlrabi in small chunks and keep in a pickle jar.Mix water and vinegar.Pour the mixture over the kohlrabi and refrigerate the jar.

Burnt garlic

Clean the cloves and bake in the oven at 180°C until they are completely burnt.Beat the garlic into powder.Keep in an airtight container.

To serve

Place the ham gel at the centre of the plate.Pipe lovage mayo over the gel.Put four pieces of pickled kohlrabi on the gel.Place a cylinder that is slightly wider than the gel over the centre of the plate – to ensure that the end result forms a perfect circle.Grate cheese over the ham gel.Sprinkle grains over the cheese and a finish with a little garlic ash over the grains.

Find out more about the culinary career of Poul