Russell Bateman's simple herb tarts are inspired by a recent trip to Denmark, he says: 'This dish is all about the stalks and the flavour of the stalks rather than the leaves. The tart is just a vehicle for the herbs so I can get the flavour of the herbs across as best as possible. I was at Noma in Copenhagen and saw a different way to incorporate herbs into a dish. There were herb stalks on some of dishes throughout the meal and it worked really well. The impact from the flavour was amazing and that's what stood out for me.'