Ollie Dabbous served up delicious garden brown butter cupcakes with orange blossom frosting and chilled raspberry and lemongrass punch.

The ingredients for the punch are: 200g caster sugar, 6 lemongrass sticks, bruised and chopped, 15g fresh lemon verbena (optional), 500g raspberry puree, 3 green perilla or mint leaves, bruised and ice cubes, to serve.

For the brown butter cakes: 200g salted butter, plus extra for greasing, 220g icing sugar, plus extra for dusting, 80g plain flour, 2 tsp baking powder, 150g ground almonds, 200g free-range egg whites, 24 raspberries, mixed herbs and edible flower blossoms, to garnish.

For the orange blossom frosting: 375g mascarpone, 180g strained Greek-style yoghurt, 120g thick double cream or regular double cream, whipped to firm peaks, 75g icing sugar, sieved, ½ orange, zest only and 1 tsp orange blossom water.

See more recipes by Ollie in the book titled: Essential available from Amazon now.