Step 1

Firstly make the emulsion by picking the lovage

Step 2

leaf, then blending with the oil. Leave to hang in

Step 3

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

Step 4

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.