Salix with purple potatoes and prawn tartare

Clean your purple potatoes, cut them into cubes and cook them in a pot of boiling salted water. In the meantime, slice a shallot and brown it in a pan with a little extra virgin olive oil. When potatoes are soft, mash them while still hot using a potato masher, add the browned shallot and blend everything using an immersion blender, adding a little water if necessary. Clean your prawns (make sure they have been blast chilled), cut them using a knife and season with oil, salt and pepper. Prepare the base by warming your fresh cream with half a glass of prosecco wine in a pan. Add salt and pepper to taste and whisk until the mixture is slightly foamy. Cook your pasta in boiling salted water for 2 minutes, drain all cooking water from your shapes (place them upside down on a clean cloth). Stuff with your purple potato cream and add your prawn tartare. Serve by placing your pasta shape on a spoonful of prosecco wine cream. Decorate with a basil leaf.

For an even more wow effect, try using crystallised basil: place your basil leaves on baking paper, brush with oil and bake in the oven at 170 degrees for about 5 minutes.