Place a medium large pot over a medium heat, add the butter, once this starts to turn nut brown add the olive oil to inhibit the butter from burning.

Add the finely chopped eschalotte and sauté for two to three minutes or until soft, then add the garlic and sauté for another two minutes. Add the rice and stir to coat all the rice with the butter and olive oil, then deglaze with Verjuice.

Add the warm chicken stock a ladle at a time only adding more when each ladle has been absorbed. Test after about eighteen minutes as rice should be only just cooked, then season to taste.

Lay the cooked mixture out on tray to cool immediately so it doesn't continue cooking.

When the rice has begun to cool, spread the beaten egg evenly over the tray of cooling rice. If the rice is too hot the egg will cook. Sprinkle parsley, lemon zest, and parmesan evenly over the cooling rice and leave till totally cooled, don't refrigerate.

Take portion of rice in your hand and mould into a cup shape. Place a piece of the mozzarella in the centre with a couple of peas and then seal up the top and make into a smooth ball keeping the mozzarella and peas in the centre.

Roll the balls in the flour, then dip in the beaten egg and roll in the breadcrumbs.

For deep frying, place the Extra Virgin Olive Oil in a medium high sided pot or a small deep fryer. Place over a medium to high heat and bring the oil temperature to 170C (use a digital thermometer).

Deep fry each ball for three minutes till golden brown and hot enough inside for the cheese to melt. It's essential for the arancini to be totally immersed in oil or they will burst.

Remove the arancini from the oil and drain on some kitchen paper towel. Before serving, scatter with fresh thyme flowers.