For the doughnuts, bring the water to the boil along with the salt, sugar and butter. Add the flour and mix for approximately 5 minutes until smooth and silky. Remove from the heat and whisk in the eggs one at a time. Place a sheet of cling film in direct contact ith the mix to prevent and skin from forming and set aside to cool

Set a deep fat fryer to 170°C. Add spoonfuls of the doughnut mix to the fryer and fry until golden and crispy. Drain and leave to cool at room temperature

For the custard, bring the orange purée to the boil. Whisk the eggs and sugar together in a large bowl, then whisk in the purèe. Add to a pan over a low-medium heat and cook gently until the mixture just coats the back of a spoon, stirring continuously

Add to a blender and blitz with the diced butter. Pass through a fine strainer, stir in the mustard and set aside to cool

Once cool, add the custard to a piping bag with a small nozzle and pipe into the doughnuts

For the orange sauce, simply warm the orange jam in a small pot until soft. Mix in the olive oil, salt and a drop of lemon juice, remove and set aside until required

Use a wheel cutter or a peeler to finely cut the cheese into shavings as pictured

Blend or finely chop the pistachios until they resemble a powder

Serve the doughnuts with the orange sauce, cheese shavings and pistachio powder