For the cheese foam, break up the cheese and add to a blender with a little olive oil and salt to season. Blend until completely smooth, then transfer to a siphon with 3 charges and reserve in the fridge until ready to serve

Cut each weever fillets in half to create 4 portions. Place in a shallow dish and cover with the fresh herbs, garlic and a good drizzle of olive oil. Turn the fish fillets to ensure they are evenly coated, then transfer to the fridge to marinate in the fridge until ready to cook

Meanwhile, prepare the tomato sauce. Place the vinegar, sugar and water in a small pan and bring to the boil. Simmer for a few minutes to create a syrup and set aside

Add a drizzle of olive oil to a deep frying pan and place over a medium heat. Add the chopped shallot and sauté for a few minutes before stirring through the basil leaves to soften. Stir through the chopped tomatoes and cook until they have broken down into a thickened sauce. Add the syrup and stir well for a few more minutes

Remove from the heat and transfer the tomato sauce to a blender. Blitz until smooth, then pass through a fine sieve into a clean pan and keep warm over a low heat

Heat a large frying pan over a high heat and add the marinated weever portions. Fry for 2 minutes on each side until just cooked through, adding the chopped capers and olives to the pan for the last few minutes to heat through

Divide the tomato sauce between serving bowls and place the weever portions in the centre, scattering around the capers and olives from the pan. Cover with a squirt of the cheese foam, a drizzle of olive oil and garnish with a few edible flowers and fresh basil leaves