Instructions: 1 Add enough water to cover the base of a saucepan, add the white wine and bring to the boil. Add the clams and leek. Cover and cook until the clam shells open. Drain the clams. Discard any shells that do not open and take out six clams from their shells.

2 Keep the remaining clams to one side. Wrap the clams individually in a piece of the softened leek and put back in their shells. Keep to one side.

3 Half fill a pan with vegetable oil and heat. When the oil is hot, deep fry the spring greens until crispy. Drain on kitchen paper. In the same oil, deep fry the sliced leek and drain on kitchen paper. Reheat the oil.

4 In a bowl mix together the flour, cornflour, cumin, chilli powder, 1 tbsp chervil and milk. Dip the clams wrapped in leeks into the batter and deep fry until golden. Drain on kitchen paper.

5 For the Dipping Sauce: In a bowl mix the sesame oil, Tabasco and soy sauce, season. Put the spring greens on a plate, top with the deep fried clams and serve with the dipping sauce.

6 Heat the olive oil in a frying pan and cook the garlic and chopped leek until beginning to soften. Add the chicken stock and cook for 5 minutes.

7 Cook the pasta in boiling salted water until tender, drain, add to the pan with the tomatoes, chives, 1 tbsp chervil and tarragon, mix and season.

8 Finally add the remaining clams and prawns and cook until the prawns turn pink. Serve in a bowl garnished with the deep fried leeks.

9 Melt 110g/4oz sugar in a pan and caramelise. Peel and segment 2 oranges.

Put the oranges on a plate, pour over the caramel and serve.

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