Inspiration from David Everitt-Matthias

Lemon verbena before a surprise attack stripped away 30 grams of leaves.

Pineapple and lemon verbena sorbet. Passed through a fine sieve and ready for ice cream churner

Pain d'épices. Enough bases cut for a repeat.

Dried orange peel. Ready for blitzing to a powder.

Dried orange peel. Blitzed to a powder.

Pineapple 'crisps'.

Stripes of molasses gel laid down to start things off.

Might as well follow the Michelin starred chef's plating suggestion for my first attempt.

White plate chosen for serving.

All formed and in the fridge before guests arrive.

Only the sorbet missing here. That pinch of orange powder should prevent it sliding around.

Ready to go (know when to stop!).

Four servings was enough for a first attempt.

Gratuitous extra photo.

A suggestion for leftovers. Molasses gel with the pineapple/bread combo. Pineapple tuiles top a shot of 'Malibu' and pineapple foam.