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Method

1. First, make the tea syrup. Pour the boiling water over the tea and let it steep for 5 minutes. Put the sugar in a pan, strain the tea over the sugar and bring to a simmer, stirring until the sugar has dissolved, then continue to simmer until the liquid has thickened to a syrupy consistency. Set aside.

2. To make the nut brittle, line a baking sheet with baking paper and brush with a little oil. Scatter over the chopped nuts and lavender. Heat the sugar and 1 tablespoon of the tea syrup in a heavy-based pan until the sugar has melted and turned a dark amber colour. Pour onto the baking sheet over the nuts and leave to cool. When completely cool, smash into pieces.

3. Heat a griddle pan (or barbecue) until hot. Lightly brush the peaches with oil and place cut-side down on the hot griddle. Cook for about 2 minutes, turning once to get a nice chargrilled mark. Transfer to a tray and set aside.

4. Lightly whip the cream to soft peaks with the vanilla seeds, then pour in a little of the tea syrup to sweeten and continue whipping until soft peaks form.

5. Divide the cream between four to six serving glasses, then add the crushed meringues and the grilled peaches. Sprinkle over the nut brittle and the fresh cobnuts. Finish with a drizzle of tea syrup and some fresh lavender flowers and basil.