Begin by making the spicy pickles a day ahead. Bring the water, sugar, vinegar and Scotch bonnets to a simmer. Cook for 10 minutes

Meanwhile, peel the beetroot and kohlrabi, and slice them thinly on a mandolin, then place in a heatproof, lidded container

Pour the hot pickling liquid over the vegetables, and then cover and allow to pickle overnight

Simmer all the ingredients for the tongue together for 2 hours 45 min

Once cooked, let the tongue rest at room temperature until cool enough to handle, then remove the skin and any gristle and set aside

Preheat the oven to 180°C

Wrap the garlic in foil, and roast for about 15 minutes, or until soft. Once cool enough to handle, remove the garlic skin and weigh out 20g of roasted garlic

Lightly toast the camelina seeds until fragrant

Blend 50g seeds (reserving the remainder for garnish) with the 20g roasted garlic and the water, then emulsify in the oil and season to taste. Keep warm until ready to use

To make your huaraches, divide the masa into 35g balls. Press each ball into a rough oval shape by hand, and then use a tortilla press to flatten them out

Heat up the wagyu fat in a pan, and then fry the huaraches on both sides

Once the huaraches are fried, preheat the grill

Grill the tongue on just one side before cutting into thin slices

Place a huarache on each plate, spread the camelina seed cream on top of it, followed by the reserved toasted camelina seeds. Then place the slivers of tongue on top, and dress the tongue with the hazelnut oil

Serve the huaraches with the slices of pickles on the side, garnished with the wild chervil