1. To prepare parmesan pillows, line base and sides of a 15cmx20cm cake pan with baking paper, extending paper over edges.

2. Stir milk and agar agar in a saucepan over medium heat until agar agar is dissolved. Add parmesan. Season. Whisk over low heat until melted and combined. Remove from heat. Stand 5 minutes. Strain. Cool for 10 minutes.

3. Whisk egg whites and a pinch of salt with an electric mixer until soft peaks form. Fold into cooled cheese mixture in two batches. Pour into prepared pan. Refrigerate until set. Using a hot knife, cut into 2cm square ‘pillows’. Roll in extra parmesan. Refrigerate until required.

4. To make basil oil, add basil leaves to a small saucepan of boiling water for 30 seconds. Drain. Add to a bowl of iced water for 1 minute. Drain. Squeeze out excess water. Blend basil and oil until smooth. Strain through a fine sieve lined with muslin. Season. Refrigerate until required.

5. To prepare pea soup, tie thyme and bay leaf in a bundle with kitchen string.

6. Heat butter and oil in a large saucepan over medium heat for 1-2 minutes until butter begins to foam. Add leek, eschallots, garlic and tied herbs. Cook for about 5 minutes until leek and eschallots are soft. Add stock and peas. Bring to the boil. Remove from heat. Stir in cream. Cool slightly. Remove and discard herb bunch. Blend until smooth. Pass through a fine sieve. Return to saucepan. Stir over a medium heat until hot.