This recipe may look daunting, with so many components, but in actuality it’s not really that hard. Ideally you’ll need an ice-cream machine, but you can make a sorbet in the same way as I describe making ice cream. The sorbet is my take on a 100 per cent celery sorbet that my head chef, Miles Kirby, created with another chef, Hamish Brown, at The Providores a few years back. For this dessert, I wanted the celery to be prominent, but not too overpowering, so I added a few other things. You can make this vegan by excluding the egg whites, but they do add a lightness to the final sorbet. The tomato ginger syrup came about when I was making tomato chilli jam a few years back (that recipe appeared in my first book The Sugar Club Cookbook back in 1996). And as for the poached tomato petals, I’ve been serving variations on this theme for many years, treating the tomato as one would a fruit - which in fact it is.