1 large red pepper
1 plum tomato blanched
100g mozzarella cheese
Rosemary and thyme sprigs
For the garnish 3 cherry tomatoes
3 asparagus spears
3 turned courgettes
3 turned carrots
3 black olives
3 baby turnips
50g sautéd spinach
50ml beurre blanc sauce
50ml aeoli sauce
Chervil to finish
Slice off top of pepper. Place in baking dish with butter and herbs. Cover with foil and bake for 15 minutes in a medium oven.
Slice tomato lengthways into 5mm slices. Trim mozzarella to match. Layer tomato and mozzarella slices with pesto between end with cheese. Place layers inside pepper and bake five minutes until cheese begins to melt.
Blanch carrots asparagus turnips mange-tout and courgettes in boiling salted water until al dente. Drain add with other vegetables to a pan and sauté with a little butter season.
Place pepper on a bed of sautéd spinach in centre of plate. Arrange garnish vegetables around and drizzle with beurre blanc and aeoli sauces. Garnish with sprigs of chervil
For the pesto
Generous handful of fresh basil
2 cloves garlic
2dsp pine kernels
2tbs freshly grated parmesan cheese
Dash of olive oil
Blend ingredients in food processor
For the beurre blanc 1tsp fresh lemon juice
2tsp white wine
2 shallots finely chopped
1tsp double cream
250g cold unsalted butter diced
Salt and freshly ground white pepper
Reduce lemon juice wine and shallots to a syrup. Add cream reduce a little more.
Add butter a little at a time and whisk until smoothly blended. Season.
For the aeoli sauce 2g chopped garlic
300ml olive oil
5ml double cream
100ml balsamic vinegar
4 egg yolks
Mix together until smooth