Begin by peeling the sweet potatoes and cutting them into 1-inch cubes; you will need 200 grams.

Heat a pan with 210 g of butter.

Sweat the sweet potatoes until they are tender, about 10-15 minutes.

Season with 8 grams of salt.

Cover with 475 ml of half-n-half and cook at a light simmer for 10 minutes. We don’t want to reduce this too much.

To finish the puree, blend until completely smooth, then pass it through a fine-mesh sieve and chill over ice. This will help prevent skin from forming.

Peel 680 grams of fingerling potatoes and place them in a pot covered with cold water.

Bring to a simmer over medium heat and cook until they are tender about 25- 30 minutes.

Drain the potatoes, then pass them through a potato ricer or food mill into a large bowl.

Add 62 g butter to a small pot and brown.

Add 250 ml of cream to the brown butter and heat up just before a simmer.

Fold the cream mixture into the potatoes just until combined; the potatoes should look a little loose.

Pass the potatoes while they are still warm.If the potatoes are passed while they are cold, they will become gummy.

Season with 5 grams of salt and store in a warm place.

Start by cutting 350 grams of cauliflower into ¼-inch dice.

Place the cauliflower in a large pan, cover with 240 ml of half-and-half, and bring to a boil. Then, reduce to a low simmer and cook until tender, about 25 minutes.

Once the cauliflower is tender, separate the cauliflower from the cooking liquid.

Add the cauliflower to the blender, and while blending, add the cooking liquid a little at a time until the puree is smooth but not loose.You should use around 60 ml of the cooking liquid.

Brown 35 grams of butter, then pour into a bowl to stop the cooking process.

Add the brown butter and 5 grams of salt to the puree while blending.

Pass the puree into a bowl, then place it over ice while stirring to cool quickly.

This will prevent a film from forming.

Remove the tops and bottoms from the Cara Cara oranges, then cut them into ¾ inch pieces.

In total, you will need 725 grams of cut oranges.

Make a sachet with 1 gram each of coriander and fennel seeds, then tie with butcher's twine.

Place the oranges, the sachet, 130g sugar, and 60 ml water into a pan and bring to a simmer over low heat.

Cook until the liquid has reduced and the oranges are tender about 30- 40 minutes. The more tender the orange peels, the easier it is to blend.

Remove the sachet and blend the oranges until smooth.

Add 15 grams of curry oil once the puree is smooth with 2 grams of salt.

To finish the puree, pass it into a small bowl, then place it over an ice bath while stirring to prevent a film.

Bring a large pot of salted water to a boil.

Add the spinach in batches, which helps to prevent a drop in the temperature of the water, then shock in an ice bath.

Once the spinach is cooled, drain it.

Place into a blender with a couple of cubes of ice, which will help prevent overheating the puree while blending, and add 5 grams of salt, then pass.

With green purees, I like to blend in two batches, making the blending process shorter and helping prevent unnecessary friction.