Ingredients

12 x Yellow Cherry Tomato
20 x Red Cherry Tomato
12 x Purple Sprouting Broccoli
1 x Cucumber
4 x Courgette with flower
10 x Breakfast Radish
1 x Moulis
16 x Mini Jersey Royal Potato
2 x Large Red Beetroot
2 x Large Yellow Beetroot
2 x Large Candy Beetroot
1 x Globe Artichoke
4 x Shetland Black Potato
250g x Broad Beans
250g x Garden Peas
12 x Cucamelon
Salad Burnet
Red Radish Cress
Mustard Leaf
Young Kale Leaves
Nasturtium Leaf Blue Pepe
Nasturtium Flowers
Lemon Balm Cress
Chives
Chervil
500g x Table Salt
500g x White Balsamic Vinegar
100g x Thyme
100g x Icing Sugar
Maldon Salt
500g x Lovage
2 x Egg
750g x Grapeseed Oil
100g x Water

Method

Firstly make the emulsion by picking the lovage
leaf, then blending with the oil. Leave to hang in
muslin to obtain a bright green clear oil. Soft boil the eggs and cool in iced water. In a thermomix using the whisk attachment, whisk together the water, egg yolk and seasoning. Trickle in the oil until correct consistency, adjust the seasoning with vinegar and salt as necessary. Set aside1/4 Yellow cherry tomatoes. Marinate and compress the sliced red cherry tomato in lovage oil, with a touch of seasoning. Blanch and refresh cherry tomato, leaving the vine attached. Peel, sprinkle with sea salt, rapeseed oil and dust with icing sugar, leave to
dry out a little under the lights. Blanch the purple broccoli, leaving a tender bite. Slice cucumber thinly on the mandolin, Vac pac with white balsamic vinegar. Wash Courgette flowers. Slice breakfast radish thinly and store in iced water. Using a parisian cutter, cut balls from the moulis and vac with vinegar and lovage oil. Blanch the jersey royals in water with plenty of salt and butter. Salt bake 2 of each beetroots until tender. Prepare the globe artichoke and slice thinly before deep-frying for a crisp. Slice the purple potatoes and do the same. Prep and blanch broad beans and garden peas. Slice the cucamelon. Prepare and wash all the leaves and herbs as necessary. Dress the leaves and plate up using the emulsion as a base.

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