Leek Oil

1. Blanche the leek tops in boiling water for 1 minute until tender and bright green.
2. Drain and cool in ice water for a few mins.
3. Squeeze out any excess water and place in a blender, covering with the neutral oil.
4. Blitz on medium high for a few mins, and let sit for a few hours to infuse.
5. Then strain through muslin and a fine sieve, leaving the oil to drain on its own.
6. Bottle and refrigerate until ready to use.

Aubergine Relish

1. Slice the aubergines into 1cm rings, mix with fine salt and leave to drain in a colander for 30mins.
2. Pat dry, then brush with neutral oil and roast in a 200C oven for 20mins until browned but not too dark; leave to cool before removing them to a large bowl.
3. Roughly chop the mint and coriander and add to the bowl.
4. Finely dice the whole lime (skin on) and add to the bowl.
5. Blitz the chilli, garlic, ginger, and spices into a paste (use a little neutral oil if needed).
6. Add the paste to the bowl and season everything with salt and pepper.
7. Gently mix everything together breaking everything up into large chunks; you do not want a smooth paste (chunky chutney consistency).

Burrata

1. Bread the burrata by rolling in the flour, followed by the egg, followed by the Panko breadcrumbs.
2. Deep fry at 170 until golden brown, approx 3mins.
3. Let rest for a few mins.

Serving

1. In a wide bowl place 2 tablespoons of the aubergine relish on the base.
2. Surround the aubergine with some vibrant green leek oil.
3. Place the fried burrata on top, season with some rock salt, and serve.