Mix the pots with roasted nuts, diced apples, rocket and spices and spread across the slices of red turnip. Shape the ravioli and steam for 3 minutes in the bamboo steamer. Fry the shallot and quinoa and add chicken soup. Add sea salt, pepper and nutmeg to taste. Finally, add the cranberries. Quickly fry the quartered mushrooms in hazelnut oil. Season with sea salt. Make a dressing from the turnip juice, Arbequina olive oil and raspberry vinegar and sprinkle over everything. Garnish with nasturtium.