Toum with crispy shallots, kalamata olives and honey

For the toum base, add the garlic, salt and egg white to a food processor and blitz well to combine 

Keep the blender running on a medium speed, then drizzle in the vegetable oil in a steady stream 

Once the mix has come together, add in the lemon juice and ice cubes and blend well until the mix becomes light and fluffy. This should take around 30 seconds 

Transfer to a bowl and leave to chill in the fridge while you prepare the crispy shallots 

Heat the vegetable oil over a medium-high heat

Once hot, add the shallots and fry for around 7 minutes, or until they are golden brown and crisp

Remove the shallots from the oil with a slotted spoon and drain on paper towel then season with salt 

To plate, spoon the toum into a serving bowl, then top with the olives and sundried tomatoes around the edge. Sprinkle over the crispy shallots then drizzle over the olive oil and honey 

Season with flaky salt and freshly ground black pepper 

Top with a sprinkle of chopped chives then serve