30 minutes, plus 24 hours to infuse the pistachio water
This inventive bee pollen mocktail recipe from Matt Whiley of the Peg + Patriot bar matches natural pollen with homemade pistachio soda for a grown up twist on honey-nut flavour. Bee pollen itself has a fairly floral flavour, which will vary depending on what kind of flowers the bees have been visiting. It is available online, or from health food stores.
Lee Westcott spent the formative years of his career working together with Tom Aikens at his eponymous two Michelin-starred restaurant in Chelsea. Now heading up his own venture, he creates stunning, imaginative plates with remarkable depth of flavour.