Melt the butter in a saucepan and cook on medium heat until the milk fats start to brown.

Remove from the heat and allow to cool to room temperature.

Boil a small saucepan of water, add two eggs and cook for two minutes.

Refresh under cold running water.

Crack the eggs and remove the partially cooked yolks.

Blend the yolks with vinegar, mustard and water until combined.

Slowly add the brown butter to emulsify.

Season with salt, cover with baking paper and leave at room temperature until required.

Strain the spanner crab meat to remove all the liquid.

The salad will contain the following ratios. 50% crab meat, 20% cabbage, 15% apple and 15% radish.

Combine ingredients in a bowl and dress with lemon juice, olive oil, chopped chives and a pinch of bonito flakes. Season.

Swipe a line of emulsion onto the centre of a flat plate.

Evenly disperse the salad and create a mound ontop of the emulsion.

Garnish with Nasturtium leaves, lupin cress and extra bonito.