First, prepare the pickled shallot. Finely slice the shallots on a mandolin, while bringing the other ingredients for the pickling liquor up to a gentle simmer over medium heat

Let the pickling liquor cool, then pour it over the shallots

Leave them to pickle for around 3 hours

Next, start on the chipotle chilli crisp

Heat the oil over a medium high heat, then once it reaches around 170°C add in the finely sliced shallots, garlic cloves, red chillies, star anise and cinnamon stick

Turn the heat down to low and leave to cook slowly until the shallots turn golden brown and crisp up

Remove from the heat and allow to cool for 2 minutes

In a separate, large metal bowl combine the remaining ingredients for the chilli crisp, then carefully strain the hot oil into the ground spice mix, reserving the crispy shallots and garlic. Watch out, as the oil will bubble up as it hits the spices

Once it stops bubbling, carefully stir with a wooden spoon

Remove the cinnamon and star anise from the crispy bits

Stir the shallots, garlic and peppers back into the chilli oil, then set aside until serving

Preheat the oven to 180°C

Prepare the flaxseed cracker base by mixing together all of the ingredients in a large bowl until a dough forms

Roll out the dough between two sheets of parchment paper so that it is around 2 mm thick

Place the cracker base onto a baking tray and remove the top sheet of parchment paper

Use a pizza cutter to cut the crackers into triangles around the same size

Bake for around 25 minutes, until golden all over

Meanwhile, prepare the green goddess tahini dressing

Add the fresh herbs to a food processor and pulse until finely chopped

Add in the remaining ingredients and blitz until smooth

Taste and season with more salt if needed, then set aside until serving

Add the shredded romaine and fennel to serving bowls and toss with half of the green goddess dressing

Top with the pickled radish, broken up flaxseed crackers, the remaining dressing and the chipotle chilli crisp

Garnish with some picked fennel fronds and serve