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Ingredients

• 4 Fillets Bass, Skin on. Pin boned 200g each. 
• Olive oil
• Maldon Salt
• Lemon juice
• 6 home grown sun ripened tomatoes
• 12 spears English asparagus
• 2 large Ripe avocado 
• 2 Spring onions trimmed & sliced
• Handful chopped flat leaf parsley 
• Juice of 1 lemon 
• 3 tbsp olive oil 
• Malden salt

Tomatoes
Don’t keep them in the fridge, kitchen window sill is best. Put them outside in the sunshine half an hour before slicing. I like to cut them in to random sized un uniformed sized chunks – try cutting your tomatoes into quarter segments then cutting each segment in half again. Just before serving season generously with sea salt. 

Asparagus
Remove the woody last inch. Brush the spear lightly with olive oil. Heat a ribbed griddle pan over a hot hob. Chargrilled the asparagus spears for 5 minutes, carefully placing them on the griddle until they are just cooked, with plenty of crunch left. Doesn’t matter if you serve them hot or cold. 

Avocado
Half & peel the avocados. Hand chop one avocado & reserve. Put the second avocado in a food processor with the spring onion, parsley lemon juice  and 1 tbsp olive oil. Season with a pinch of salt. Blitz to a rough purée, remove from the processor & place in a mixing bowl, fold through the hand chopped avocado. 

Construction
Divide the avocado between 4 dinner plates, place asparagus & tomato over & around the avocado. Dress with olive oil & a pinch of salt. 

Serve a fillet of crispy skinned Sea bass over each plate.

Ingredients

• 15g (½oz) lavender heads 
• 500ml (18fl oz) boiling water 
• 150g (5½oz) sugar 
• 1.2 litres (2 pints) cold water 
• 5 ripe lemons

Method
Shake the lavender gently to remove any insects. Put the flower heads into a saucepan and pour over the boiling water. Bring to the boil again and simmer for a minute or two. 

Turn off the heat and leave for 10 minutes to steep. Strain. Add the sugar and stir to dissolve. Add the cold water. Squeeze the lemons directly into the pan – watch it turn pink! – then strain again if you want rid of any pips and pith. 

Taste to see how concentrated the flavour is, and when serving add more water to dilute to taste. Serve in a glass jug to make the most of the pretty colour. Add plenty of ice and stir with thick dried lavender stalks.

Lemon Provence Cream

• 100g whipping cream
• 500g double cream
• 300g lemon puree
• 0.5 vanilla pods
• 300g caster sugar

Lavender Biscuit

• 150g Plain Flour
• 100g Butter
• Lavender Sugar

For the lemon Provence cream, bring the double cream to the boil, then add the caster sugar, lemon purée and vanilla, bring back to the boil and simmer for 2-3 minutes.

For the biscuit add the plain flour, butter and sugar in a bowl. Rub together until forms a dough. Roll out the dough to about ½ inch thick then cut out your circles about 6 ½ cm diameter. Cook in pre heated oven at 170°C for 7 minutes.

Once the cream and biscuit have cooled, place one biscuit then layer some of your cream, then place another biscuit on top then another layer of cream and the final biscuit on top. Add some lavender sugar to whipping cream, Pipe this cream on top and decorate with lavender flowers.