Burrata with broad bean pesto, basil, preserved lemon and confit almonds

Begin by making the basil oil. Place the basil and spinach in a Thermomix with 50ml of the oil and blend well. Add the remaining oil, heat to 75°c and blend on high for 4-5 minutes

Strain the oil through a sieve lined with a muslin cloth (or a clean tea towel) and leave to drain into a bowl, placed on top of a bowl with water and ice to cool it down. This will help retain its colour. Once drained, discard the remnants in the cloth and place 80 ml of the oil in a squeezy bottle. You can freeze the unused oil or keep in the fridge for up to 2 weeks

Preheat the oven to 160°C. Thinly slice the bread, brush with olive oil and place on a baking tray in the oven until golden and crisp. Break up into shards and leave to one side

To make the pesto, prepare a bowl with water and ice, and bring a saucepan with heavily-salted water to the boil. Blanch the podded broad beans for 1-2 minutes then place straight into the ice water for a few minutes. Once cool, take them out of their shell and put to the side. Place everything, except the olive oil, in the Thermomix and pulse while adding the oil, then place into a mixing bowl and add season to taste with salt and lemon juice. Place in a container and level with a thin layer of olive oil (you can keep in the fridge for up to 3 days)

To make the confit almonds, cook the almonds on a low heat in a saucepan covered with the vegetable oil, for 8 minutes. When cooked, the almonds should look lightly golden in the middle. Strain them on absorbent paper and season with salt. They will continue to cook a little longer with the heat from the oil while drying

To make the smoked burrata cream, place a burrata in a blender and blitz until smooth, then pass it through a sieve into a mixing bowl. Lightly whisk in the cream and rapeseed oil, season with salt and freshly-ground pepper. Place half into a squeezy bottle - the rest can be stored for up to 3 days in an airtight container in the fridge

Prepare to serve by bring the burrata and the pesto to room temperature and season the burrata with sea salt. Blanch the broad beans for 1 minute in boiling water then refresh under cold water. Zest the lemon over the burrata and finish with freshly-ground black pepper.

Place a generous spoon of pesto on a plate and carefully place the burrata on top. Add the smoked burrata cream around the pesto with a few blanched broad beans and the confit almonds. Decorate with basil leaves and the broken bread crisps. Finish with the flowers, pea shoots and a drizzle of olive oil and basil oil. Repeat with the remaining burrata