First we infuse bourbon with dried shiitake mushrooms for 24 hours. We then add melted plant based butter and freeze until the fat has solidified. We then coffee filter strain for a clear, smooth liquid that is viscous, creamy and savoury. We toast sunflower seeds and add them to Cocchi Di Torino sweet vermouth for a slightly nutty finish. For our sweetcorn pureé, we blend sweetcorn with water, sugar, citric acid and xanthan gum – which surprisingly tastes super tropical. We take the mushrooms back from the bourbon infusion and blend them with maple syrup, soy sauce, smoked paprika, apple cider vinegar and salt, we spread that onto baking paper and dry out into an edible mushroom jerky.