To make the salted green mango
Slice the mango very thinly and sprinkle with 1 teaspoon salt and 1 teaspoon sugar, leave to marinate for 20 minutes and rinse in cold water before serving.
To make the marinated carrot
Dry roast the coriander and fennel seeds. Then add the star anise, vinegar, white wine, water and 100 g sugar.
Bring to the boil and then take off the heat.
Add the oil and infuse for 10 minutes.
Strain through a sieve over the carrot, shallot and garlic and marinate until needed.
To make the lemon purée
In a pan, cover the lemons in water and bring to the boil. Boil for approximately 1 minute.
Remove lemons and discard the water.
Add the lemons back to the pan, cover with fresh water and bring to the boil, cook for 1 minute and repeat again – helping to remove bitterness from the lemon.
After the third time, remove from the water, blend with 100 g sugar, 1 teaspoon salt and splash of Tabasco, pass through a sieve and chill until needed.
To make the roasted peppers
Pour 50 ml olive oil on your hands and rub all over the peppers.
Place on a tray and season with salt.
Roast at 180°C/350°F/gas mark 4 for about 12 minutes until brown.
Take out of the oven, put peppers into a bowl and cover in cling film until cool enough to handle – peel, deseed and cut into 1-inch squares.
You can serve the dish as you wish but Michael likes to build it up starting with the mango, then the roasted pepper, dots of lemon purée, orange segments, curls of marinated carrot and finishing with the yoghurt and a sprinkling of micro herbs.