20g butter
50g pumpkin seeds
10 plum or large cherry
tomatoes, halved
drizzle of herb and pollen oil
(page 134)
200ml standard pickling liquor
(page 280)
2 very young cucumbers,
100g Cherwell or other fresh
goat's cheese, frozen
2 basil sprigs
4 bronze fennel fronds
sweet cicely flowers
marigold flowers
sea salt

Marinated Tomatoes with Pickled Cucumber and Frozen Goat’s Cheese


When the tomatoes are juicy and ripe, simply marinating them is a lovely way to enjoy the fragrant fruit. By freezing the goat's cheese you will be able to finely grate it over the dish to add a rich salty seasoning.

Melt the butter in a frying pan. Add the pumpkin seeds and toast them until they begin to crackle. Season with salt and drain them through a sieve.

Preheat the oven to very low. Season the tomatoes with salt, dress with herb oil and place in the oven for 30 minutes.

Bring the pickling liquor to the boil and pour over the cucumbers before leaving to cool.

Char the outside of the cucumbers with a blowtorch or on a gas hob and slice them into rounds.

Divide the tomatoes and cucumbers between two bowls and drizzle with herb oil. Add the toasted pumpkin seeds and grate over the goat’s cheese. Scatter the herbs and flowers over the top and serve.