Prepare fennel seed syrup
Toast 50g fennel seeds in a pan until they become fragrant and sizzle. Roasting the seeds helps them develop their intense aroma. Next, bring the toasted fennel seeds to a boil in a pot with 500 ml of water. Add 500g of sugar and simmer gently for 5 mins. Leave to rest for some time, preferably overnight. Pour through a sieve and fill into a clean bottle.
Infuse Gin with porcini mushrooms
Sous vide 100g dried porcini mushrooms with gin at 58 degrees for three hours. Alternately, leave the porcini mushrooms and gin to infuse in an airtight container for 1-3 days. Then filter and fill into a clean bottle.
Prepare the Serrano Chips
Place the Serano ham on a baking tray lined with baking paper and bake in a preheated oven at 110°C convection oven (130°C top/bottom heat) for 30-40 minutes until crispy.
Prepare the Parmesan Chips
Finely grate the Parmesan and place small heaps on a baking tray lined with baking paper. Bake at 200°C for about 7-10 minutes and then leave to cool.