Ingredients

Ingredients For the confit tomatoes

• 6 large ripe plum tomatoes (on the vine)

• 3 garlic cloves, finely sliced

• olive oil, for drizzling

For the confit garlic

• 150ml/5fl oz vegetable oil

• 3 garlic cloves

For the white onion purée

• 50g/2oz unsalted butter

• 4 small white onions, peeled, finely sliced

For the fennel garnish

• small handful fresh thyme, leaves only

• 25g/1oz butter

• 200ml/7fl oz chicken or vegetable stock

• 10 heads baby fennel

For the herb tempura

• 300ml/10fl oz vegetable oil, for deep frying

• 85g/3oz plain flour

• 1 tbsp cornflour

• chilled sparkling water

• small handful each chervil, dill, parsley, leaves only

• pinch sea salt

• pinch curry powder

For the roasted pollack

• 4 pollack fillets

• 1 tsp curry powder

• salt and freshly ground black pepper

• 1 tbsp olive oil, plus extra for greasing

For the sauce

• 1 bottle red wine

• 375ml/13fl oz bottle port, such as ruby port

• splash of aged balsamic vinegar

Description

Recipe Uses 6 Large Ripe Plum Tomatoes (on The Vine), 3 Garlic Cloves, Finely Sliced, Olive Oil, For Drizzling, 150ml/5fl Oz Vegetable Oil, 3 Garlic...

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