Slice the CROC EGGS™ in half and remove the pip. In a small bowl, toss them about in the olive oil, white balsamic and pinch of salt flakes.

Heat your BBQ (or griddle pan) on medium high heat to smoking. Place the plum halves on the hot grill and cook cut side down for 3-4 minutes without moving them. When your plums are grilled, set aside in a bowl to catch the delicious juice.

Meanwhile, make the pistachio pesto by combining parsley, nuts, garlic, lemon zest and juice, olive oil, salt, and pepper in a small food processor and pulsing to combine (alternatively, this can be done in a mortar & pestle for a chunkier, more authentic pesto).

Taste for seasoning, and add a little more olive oil if you’d prefer a looser finish.

When ready to serve, spoon the stracciatella over the base of a shallow dish and top with the char-grilled CROC EGGS™, the extra juice, dollops of the pesto, another glug of olive oil, a sprinkle of parsley leaves, flower petals and pistachios, serving with lemon cheeks and an extra grind of pepper.