Sat Bains is the chef-patron of the Michelin-starred Restaurant Sat Bains with Rooms in Nottingham. See also Sat Bain's recipe for pork, pumpkin, chorizo.
Watch our video interview with Sat Bains and view his masterclass to make a dish of pork, pumpkin and chorizo >>
For the crab
For the avocado emulsion
For the pickled turnip
For the butter and ponzu dressing
For the peanut brittle
For the crab: pick through the crab, ensuring that there is no shell, bind the crab meat with duck egg yolk, add a pinch of chives and season to taste. Chill and reserve.
For the avocado emulsion: place the egg yolk, peeled avocado and lemon juice in a blender and blend on its lowest speed. Once emulsified, slowly add the oil until it forms a mayonnaise-like consistency. Pass the emulsion through a sieve, check the seasoning and the acidity and adjust if necessary. Reserve.
For the pickled turnip: slice the peeled turnip on a meat slicer or mandolin in to wafer thin slices. Place in a small sous-vide bag together with a dash of vinegar and a sprinkle of sugar, compress on full compression.
For the butter dressing: mix all the ingredients together, except the butter, to make a sauce. Heat the butter to beurre noisette stage, leave to cool slightly, then add and mix with the ponzu sauce.
For the peanut brittle: combine the sugar water and glucose in a pan and boil to 160°C or a light caramel. Add the peanuts, remove from the heat and turn out on to an oiled surface or silicone mat or paper. When set, blitz to a fine powder.
For the bread: On the meat slicer, thinly slice some granary bread from frozen, brush with melted butter and bake in the oven at 160°C for six minutes until crisp and golden.
For serving: assemble everything on a plate as per photo.