'Black is back' – mussel tortelli with sea urchin emulsion

To begin, make the mussel filling. Warm the oil, wine, garlic, chilli and parsley in a large pan with a lid. Once sizzling and steamy, add the mussels and cook over a medium heat for a few minutes until the shells have all opened

Pick the flesh from the shells and return to the pan, discarding any mussels that have failed to open

Sauté the shallots in extra virgin olive oil in a separate pan until soft and translucent. Add the shallots to the mussels and their cooking juices and cook over a high heat until reduced by half

Toast the bread in a non-stick frying pan with a little olive oil. Cut it into chunks and add to the mussels

Continue to cook for a couple of minutes then blend in a food processor until creamy and season with salt and pepper. Allow the mixture to cool then transfer to a piping bag and chill until needed

To make the potato cream, finely slice the potatoes and place in a bowl of cold water. Sauté the leek in olive oil until soft then dry the potatoes and add to the pan with enough vegetable stock to cover. Season with salt and pepper and cook for 30–40 minutes

To make the pasta, knead the flours, eggs, extra yolks and cuttlefish ink in the bowl of a stand mixer with a dough hook (or by hand if you don't have one). It should come together into a smooth, silky dough. If it is sticky, add a little more flour. Wrap the dough in cling film and rest in the fridge for 30 minutes

When the potatoes are entirely soft, add the lemon juice and saffron. Drain the vegetables and blend in a food processor, adding enough of the cooking liquid to give a smooth consistency. Set aside

Pick the parsley. Blanch and refresh the leaves then place in a colander with a weight on top to drain. Use a centrifugal juicer to juice the stalks

Blend 10ml of the juice in a food processor with the leaves, olive oil, 10ml water, salt, pepper and xanthan gum. Decant into a squeezy bottle

Clean the sea urchins and scoop out the flesh. Emulsify in a blender with a drop of olive oil and a little cold water

When it is time to make the tortelli, use a pasta machine to roll out the dough very thinly and cut it into 6cm squares

Place a teaspoon of the mussel filling into the centre of each square then fold diagonally into a triangle, pressing the edges together to seal. Wrap each triangle in turn around your index finger, pinching the points together

Bring a pan of salted water to the boil and cook the tortelli for 1–2 minutes. Drain then gently fry with some olive oil and a little vegetable stock, stirred together to make an emulsion. Meanwhile, warm through the potato cream

To plate up, pour the potato cream into shallow bowls and place a ring of the tortelli on top, alternating with dots of parsley emulsion. Top each tortelli with some sea urchin emulsion and serve