MAKE THE ALMOND SABLÉ
Pulse the flour, ground almonds, icing sugar and sea salt in a food processor until combined. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and pulse just until the dough comes together. Tip onto cling film, press into a flat disc, wrap and refrigerate for at least 30 minutes. When chilled, roll to approximately 3mm thick between two sheets of parchment and cut into rounds to serve as the base. Bake at 160°C / 325°F for 10–12 minutes until a beautiful golden colour. Cool completely. The hint of flaky sea salt was one of the details Marcus specifically praised: "From the sablé with the hints of salt in it" — it provides a crucial contrast to the honey's sweetness.

MAKE THE HONEY SET CUSTARD
Preheat the oven to 140°C / 275°F. Gently heat the milk, cream, honey and sugar in a saucepan until the honey dissolves and the mixture is just warm — do not boil. In a bowl, lightly whisk the whole eggs, egg yolks and vanilla until combined but not frothy (bubbles create an uneven surface). Slowly pour the warm milk mixture into the eggs, stirring gently. Strain through a fine-mesh sieve into a jug. Pour into 4 small moulds or ramekins (approximately 150ml / 5oz each). Place the moulds in a bain-marie (roasting tin half-filled with hot water) and bake for 25–30 minutes until set around the edges with a slight wobble in the centre — the moulds are small, the oven temperature must be spot on; too hot and the custard curdles, too low and it won't set. Remove from the bain-marie and cool, then refrigerate for at least 2 hours until completely set and chilled.

POACH THE APRICOTS IN ELDERFLOWER
Combine the elderflower cordial, water, sugar and lemon juice in a saucepan. Bring to a gentle simmer, stirring until the sugar dissolves. Add the halved apricots and poach for 3–5 minutes at the gentlest possible simmer — apricots are already a soft fruit; you want them tender and warmed through but still holding their shape. A boil will cause them to break down entirely. Remove with a slotted spoon and let cool in the poaching liquid. Slice thinly just before plating for the sunflower petal arrangement.

MAKE THE ELDERFLOWER GEL
Heat the elderflower cordial in a small saucepan. Sprinkle the agar agar over the surface and whisk to combine. Bring to a boil and simmer for 2 minutes, whisking constantly — agar must reach a full boil to activate. Add the lemon juice. Pour into a small container and refrigerate until set (approximately 30 minutes). Once set, blend with an immersion blender until smooth and glossy. Transfer to a squeeze bottle or piping bag for precise dots on the plate. Monica identified the elderflower as the critical balancing element: "The elderflower has got that sharpness, and it gives you a little sort of kick of flavour."

MAKE THE VANILLA CRÈME FRAÎCHE
Whisk the crème fraîche with the icing sugar and vanilla until smooth. Transfer to a piping bag or shape into quenelles with two spoons to serve. The crème fraîche's tanginess provides a counterpoint to the honey custard's sweetness.

MAKE THE HONEY TUILE
Melt the butter and honey together in a small saucepan. Remove from heat and stir in the icing sugar and flour until smooth. Spread the mixture very thinly on a silicone mat-lined baking tray using an offset spatula. Bake at 160°C / 325°F for 5–7 minutes until golden and bubbling. Allow to cool on the tray for 30 seconds until just firm enough to handle, then shape or leave flat — they crisp as they cool. Work quickly; they become brittle fast. These go on top as the golden crown of the sunflower.

PLATE THE SUNFLOWER
Place an almond sablé round in the centre of each plate. Carefully unmould the set honey custard on top (dip the base of the mould briefly in warm water to release, or gently push out from flexible moulds). Arrange the thinly sliced poached apricots around and over the custard like sunflower petals — overlapping, radiating outward. Pipe or dot the elderflower gel in precise points around the plate. Place a quenelle or dollop of vanilla crème fraîche alongside. Crown the custard with a delicate honey tuile and serve immediately.