10g birds eye chilli
20g sea salt
30mL fresh orange juice
Pinch of smoked paprika
Salt and pepper to taste
Ice cubes to serve
Basil oil to float
1 bunch basil
100mL extra virgin olive oil
Snip away the bottom of the basil leaves, then dunk in boiling water. Immediately plunge into an ice bath.
Drain, then transfer the leaves to a blender and blitz with the olive oil.
Pour into an airtight container and leave to sit overnight. Suspend a piece of muslin over a bowl and pour in the oil, then transfer to a sterilised glass bottle and store for up to 2 months.
Combine all ingredients in a saucepan and blitz with a hand held blender, until smoothish. Bring to the boil, then simmer for 1 hour.
Strain through a chinoise, pushing as much pulp through as you can. Transfer to a sterilized glass bottle.
Ask for second-grade tomatoes, which usually come with a few blemishes but are often riper.
If making larger quantities, sterilise the bottles and fill them while the passata is hot. Seal and put aside to last the year.
Combine all ingredients, except the oil and ice, in a highball glass, then season to taste.
Top with ice, stirring to combine and chill. Float as much oil on the top as you like. Go crazy with your garnish and take a selfie with your creation.