Scrambled Egg, Crab and Tomato Tian - JAMES VILES, 'MINT'

Beat eggs in large bowl with the cream and salt and pepper.

Transfer to a small saucepan with some olive oil and cook over low heat until scrambled but with some moisture left in them. Press half of the egg into a ring mould (you can use a piece of plastic drainpipe cut to the required size for this).

Toss the crab meat with a little lime juice.

Top egg with some of the crab, then some of the tomato; press down gently. Drizzle with some more extra virgin olive oil.

Remove mould. Dress plate around tian with some of the chipotle aioli and some sprigs of chives and chervil. Repeat with remaining ingredients for second serve.

For aioli:

Place yolks, garlic, chillies to taste, mustard, 1 tablespoon of the juice and zest into bowl of small food processor. Process for 20 seconds to combine.

With the motor operating, gradually add oil in a very thin stream until it is all incorporated, and mixture is thick.

Season to taste with salt, pepper and extra lemon juice.