Chocolate and Chantilly Mousse

Heat the milk (1) in a saucepan over a medium heat until it reaches a gentle simmer.

Meanwhile, chop the chocolate and place it in a heatproof bowl.

Pour the hot milk over the chocolate and blend with a hand-held blender until completely smooth.

Add the chilled milk (2) and blend again until the ganache is glossy and smooth, with no visible streaks. If streaks appear, blend further, scraping down the sides to ensure a proper emulsion.

Pour it into a shallow dish and place a layer of cling film (plastic wrap) on the surface to prevent a skin forming, then refrigerate for at least 2 hours.

Once chilled, transfer to the chilled bowl of a stand mixer fitted with the whisk attachment. Whip until light and fluffy with stable peaks. Chilling the bowl before whipping helps speed up the process. Refrigerate until needed.

Chocolate Ganache

Combine the milk (1) and sugar in a saucepan over a medium heat and heat until just simmering.

Meanwhile, chop the chocolate and plate it in a heatproof bowl.

Pour the hot milk mixture over the chocolate and blend with a hand-held blender until completely smooth.

Add the chilled milk (2) and blend again until completely emulsified.

Pour it into a shallow dish and place a layer of cling film (plastic wrap) on the surface to prevent a skin forming, then refrigerate for at least 4 hours.

Pistachio praline

Preheat the oven to 170°C fan (375°F).

Spread the pistachios over a baking tray (pan) and lightly roast in the oven for 8 minutes, then remove and leave to cool completely.

Pulse the roasted pistachios, icing sugar and salt in a food processor or high-powered blender. The mixture will turn into a fine powder and then a thick paste as the oils from the nuts are released.

Stop blending and scrape down the sides whenever the paste starts catching. Continue blending until completely smooth.

Set aside until needed. Any leftover praline can be stored in a sealed jar at room temperature for up to 2 weeks.

Aquafaba Meringue Mushrooms

Preheat the oven to 100°C (210°F) and line a baking tray (pan) with baking parchment. For meringues, it is best to use the static oven setting rather than fan.

Pour the aquafaba (see note below) into a stand mixer fitted with the whisk attachment and whisk until soft peaks form. Add the cream of tartar and whisk again, then continue whisking while gradually adding the sugar. Beat until the meringue forms stiff, glossy peaks.

Transfer the meringue mixture to a piping (pastry) bag and pipe small domes for mushroom caps and thin cylinders for stems onto the tray. Dust the caps lightly with cocoa powder.

Bake for 1½ hours, then turn off the oven and leave the meringues to cool inside with the oven door slightly open.

Once cooled, attach the stems to the caps by dipping the top of the stem in a little melted dark chocolate and attaching it to the top. Leave to set.

Pistachio Sponge

Preheat the oven to 150°C fan (350°F). Spread the pistachios over a baking tray (pan) and lightly roast in the oven for 15 minutes, then remove and leave to cool completely.

Increase the oven temperature to 220°C fan (460°F). Spray a large baking sheet with oil, then line with baking parchment. Blend the pistachios, flour, sugar, baking powder, bicarbonate of soda and salt in a food processor until finely ground, then transfer to a large bowl.

Warm the soya milk in a saucepan until it reaches 40°C (104°F) on a thermometer.

Whisk together the warm soya milk, vanilla extract and apple cider vinegar in a bowl.

Pour the wet ingredients over the dry ingredients and whisk until just combined.

Spread the batter evenly onto the prepared baking sheet and bake for 6 minutes. The sponge should spring back when lightly touched.

Remove from the oven and immediately place a sheet of baking parchment on top, weighing it down with a dish towel to keep it flexible for roll

To assemble and decorate

Flip the sponge over and gently peel away the baking parchment. Place onto a clean sheet of baking parchment.

Spread 150g (5.3oz) of the pistachio praline evenly over the sponge, leaving a 1cm (½in) border along the edges.

Spread a thin layer of chocolate Chantilly mousse over the praline, then arrange the drained cherries in two rows along the long edge.

Using the parchment paper, roll the sponge tightly into a log, keeping tension as you go. Secure with parchment paper and chill in the refrigerator for 1 hour.

Once chilled, trim one end diagonally, then cut off a third of the log at a 45-degree angle. Attach it as a branch.

Spread the chocolate ganache in streaks over the log to mimic bark. Dust with icing sugar, then decorate with glacé cherries, dill fronds and meringue mushrooms.

Refrigerate for up to 2 days. Allow to sit at room temperature for 20 minutes before serving

NOTE: To make aquafaba from tinned chickpeas

Makes about 100–130g (3.5–4.6oz)

You will need: liquid from 1 x 400g (14oz) tin of chickpeas (garbanzos) (about 200g / 7oz)

Pour the liquid into a saucepan. Bring to a simmer over a low heat and reduce by about a third. (I check this by pouring the initial liquid into a bowl set on scales to note the starting weight, then check it while reducing by pouring it into the bowl again – 200g/7oz should reduce to 100–130g/3.5–4.6oz.)

Remove from the heat and leave to cool fully before using. Store in a sealed container in the refrigerator for up to 5 days, or in a ziploc bag in the freezer, and use as needed