Tomato consomme 

1.  Marinate all ingredients overnight
2.  Blend everything into a puree and strain overnight through chux cloths

Basil oil                                                         

1. Blend basil with oil on high speed until  oil turns green (about 8 min)
2. 2.Strain through a fat filter.
3. Chill
4. Fill  a small squeeze bottle  and reserve

Elderflower dressing

Blend everything with Hand blender

Courgettes    

Slice courgettes on a mandoline into 2 mm disks

Tomato jelly  

1. Soak gelatine leafs in cold water until soft
2. Squeeze excess water out
3.  Warm up 300ml of consomme
4. Add soft gelatine to warm consomme
5. Stir to dissolve
6. Add gelatine mixture to remaining consomme and whisk well.
7. Pour 200ml of mix into 1ltr container and set in the fridge
8. Once jelly is set cut into 1 cm cubes with small knife