The first step is to make the curd, first place all ingredients apart from the hay and rennet into a container. Next toast the hay in a pre-heated oven at 180oC until it is an amber colour all over and has started to smoke, carefully remove the smoking hay from the oven and pour the milk mix over the smoking hay and leave to infuse for 30 minutes , next strain the mix into a clean pot and add the rennet. Best place it over a low heat and bring the mix up to 36oC. (The mix should be just warm on the finger tip) transfer the mix into a suitable sized container and refrigerate for 2 hours.

Courgette and basil purée

Take 2 of the courgettes, cut into quarters and then slice across into thin fine pieces. Pick half a bunch of basil and reserve the best leaves for garnish later. Take a medium sized pan and add a good drizzle of olive oil, add the garlic and follow quickly with the sliced courgette, stir and add a spoon of water and place a lid over the pan to help create steam, after 2 minutes add the basil and finally the grated Parmesan, place the mix into a blender and blend until smooth, place the mix in a bowl over iced water to cool quickly to keep the bright green colour.

Assembly

Slice the remaining courgettes thinly lengthways, place in a bowl with the flowers torn into quarters, season with salt, black pepper, lemon juice and olive oil to taste, spoon the courgette purée generously around each plate, scatter the courgettes and flowers alternatively around each plate, add a couple of olive pieces , a couple of spoons of the smoked curd, finish with fresh basil and a good spoon of your favourite honey.