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Fruit and vegetables

basil leaves

1 carrot, roughly chopped

1 stick celery, roughly chopped

2 courgette flowers

1 bulb fennel, roughly chopped

1 bunch wild bronze fennel, finely chopped

fennel flowers

1 garlic clove, finely chopped

1 garlic clove

1 lemon, zest and juice

½ lemon, juice only

lemon purée (optional)

Espelette pepper

1 shallot, finely chopped

1 shallot, roughly chopped

3 sprigs each, chervil, tarragon, fennel fronds

6 tomatoes, blanched and peeled