Consommè

Wash and cut the tomatoes.

Blend well with the shallot and garlic, pop into a muslin bag over a sieve and bowl. Tie with string tightly. Hang for 8 hours minimum.

Cover the cherry tomatoes in olive oil in a small pan cook at 160c for 1 hour drain and cool.

To serve, ladle the consommé into bowls. Divide the tomatoes, garnish with herbs and basil oil.

Mussels in Tomato Sauce

Pop the pulp from your consommè into a pan with the basil and mussels. Cook until the mussels open and serve hot.

Mackerel with BBQ Tomato Sauce

Cook all of the ingredients until bubbling and hot then blitz.

Place the mackerel onto a tray, brush with bbq sauce and grill for 2 minutes.

To serve, pop onto a plate with some confit tomatoes, a spoon full of consommé mixed with a drizzle of white wine vinegar.

Drizzle over basil oil.