British plum tomatoes
British cherry tomatoes
Feta cheese
Sea aster
Courgette
Vanilla syrup, 100g sugar, 500g water, pinch of salt, 1 vanilla pod
Melted butter
Compression syrup – 50g sugar, 100ml red wine vinegar
Lemon
ponzu
Peel plum tomatoes and keep whole, place on a cooling wire and de-hydrate for 12 hours, brushing very regularly with vanilla syrup.
Peel cherry tomatoes, submerge half in melted butter and cook on a very low heat for two to three hours. The other half place in a vacuum pack bag an compress fully with the compression syrup.
Slice the courgette thinly on a mandolin, and sprinkle with salt and lemon juice.
Wash the sea aster, blanch in boiling water and refresh.
To serve, arrange the courgette on the plate and ensure the vanilla and butter tomatoes are warm and place on the courgette. Drain the compressed tomato put on the plate. Crumble the feta cheese over the tomato and dress the sea aster in ponzu and drap