Serves six


800g fresh cherry tomatoes (best tomato is Piccadilly)

36g gelatin leaves

Fresh basil

10g basil seeds (to be re-hydrated in warm water)

1dl extra virgin olive oil

100g buffalo mozzarella, diced

sea salt


Blend the tomatoes, then strain the mixture well to obtain a smooth juice. Add the (melted) gelatin leaves to the tomatojuice in a steel bowl, andrefrigerate for four hours to create a jelly, blending every hour.

Blend the basil leaves with extra virgin olive oil, using a hand-held mixer to create an infused oil.

To serve, take a martiniglass and pour in some of the basil oil. Add some basil seeds and the tomato jelly, some salt and top with mozzarella cubes.

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