Season the chicken with the salt. You can go in to the pan straight away or leave the salt to penetrate for 5 to 10 minutes. In either case dab the skin with kitchen towel to get it as dry as possible.

Cook skin-side down on about a 2 or 3 out of 10 until the skin is golden and has released from the pan.

Paint the skin with the thinned miso and place in a 180°C oven until the internal temperature of the chicken is at 75°C.

Remove cooked chicken thighs from pan and set aside. You can keep them under tin foil or in a 50°C oven.

Return pan to medium-high heat. Add shallot and sauté for 1 minute until softened and translucent.

Add ginger, stir for 15-20 seconds until fragrant.

Add garlic, stir for 15 seconds until fragrant but not browned.

Pour in sake to deglaze. Scrape up all the fond with a wooden spoon. Let reduce until jammy.

Add mirin, simmer for 30 seconds.

Add dashi or chicken stock. Simmer for 1-2 minutes to reduce slightly and concentrate flavours.

Reduce heat to low. Whisk in miso until fully dissolved. Also add in rice wine vinegar.

Remove from heat. Add cold butter and swirl the pan until butter melts and emulsifies into a glossy sauce.

Spoon over chicken thighs or on to a plate so the chicken sits on top of the sauce. Garnish with spring onions and sesame seeds.

If using regular carrots, peel and cut into batons about 5-6cm long and 1-2cm thick. If using Chantenay, just peel and halve lengthways if large, or leave whole if small.

Put carrots in a large frying pan or wide sauté pan. Add butter, honey, water/stock, and a good pinch of salt.

Bring to a boil, then reduce to a steady simmer. Cook uncovered for 12-15 minutes, shaking the pan occasionally, until the carrots are tender when pierced with a knife and the liquid has reduced significantly.

Once the carrots are tender and the liquid is syrupy and coating them, turn up the heat slightly. Toss/shake the pan constantly for 1-2 minutes to get that glossy, caramelised coating.

Taste - adjust salt and pepper. Finish with black sesame gomashio.

Bring a large pot of heavily salted water to a rolling boil.

If you're doing these ahead of time, prepare an ice bath in a large bowl.

Add green beans to boiling water. Blanch for 2-3 minutes until bright green and tender-crisp.

Immediately drain and plunge into ice bath to stop cooking.

Once completely cooled, drain thoroughly and pat dry with kitchen towel.

If serving at room temp, toss beans with sesame oil, sesame seeds, and soy sauce if using.

If you want to reheat before serving just boil a kettle of water and pour over beans in a bowl to sit for 1 minutes before draining and tossing in the sesame oil, sesame seeds and soy.