Tortelli with Parmesan, lavender, nutmeg and almond

Begin by preparing the filling for the tortelli. Bring the milk and cream to 70°C in a small saucepan, then remove the pan from the heat and add the lavender. Leave to infuse for 2 hours

Meanwhile, make the pasta. Combine the ingredients together in a mixing bowl and gently knead until a smooth dough forms. Cover in clingfilm and allow to rest for 30 minutes

Pass the infused filling through a sieve and return it to the stove. Gently reheat the filling mixture until warm, then remove from the heat and stir through the Parmesan. Transfer to a piping bag and set aside, ready to fill the tortelli

Using a pasta machine, roll out the pasta dough on the lowest setting to make 2 thin sheets. Pipe neatly spaced balls of filling on one sheet of pasta and lie the other sheet on top, sealing with a little water. Cut into individual squares with the filling in the centre of each, then fold the corners up to make a classic tortelli shape

For the butter sauce, make a roux with 20g of the butter and the flour. Heat the stock and add it to the roux, cooking for a few minutes until smooth and combined

Pour half of the roux sauce into a blender along with 40g of the butter and blitz to combine. Add the remaining butter and sauce and blend again until a thick, emulsified cream is formed. Season to taste with salt and nutmeg and set aside, keeping warm until ready to serve

Bring a pan of salted water to the boil and add the tortelli, cooking for 2 minutes. Drain the pasta and toss it through the warm butter sauce. Divide the tortelli between 4 bowls and finish the dish with crushed almonds, grated nutmeg and borage flowers