Tuna, tomato and frisella

Start by making a fresh tomato sauce, reserving the tomato stalks for decoration. Score the tomatoes and blanch in boiling water before plunging into ice water and peeling. Chop the onion finely and soften in a pan with a little oil

Roughly chop the tomatoes and add to the pan. When they have started to break down, chop the basil and add to the pan, along with salt and pepper to season. Blitz to a smooth sauce, pass through a sieve and weigh the sauce, making a note of how much you have. Return to the saucepan and set over a low heat

Whisk in 1g of kappa-carrageenan for every 100g of sauce you have. The kappa-carrageenan will only react when it reaches 60°C so while the sauce doesn't have to be boiling, make sure it's not cold. The consistency should be creamy

Make a tuna tartare by finely dicing the tuna and seasoning with salt, oil and finely chopped chives

Divide the tartare mixture into 4 portions and shape into tomato-shaped balls. Place on a silicone baking mat and freeze

Peel the cherry tomatoes by scoring a cross in the base, blanching then plunging into ice water. Once you’ve peeled the skin off, pat dry with kitchen paper and marinate in the minced garlic, brown sugar, salt and pepper. Dry in a low oven

To make the frisella sauce, heat the vegetable stock. Place the frisella bread in a bowl and pour over enough vegetable stock to cover. Once softened, blend until creamy, passing through a sieve if necessary

Once your tuna 'tomatoes' have frozen, sit them on a wire rack and pour over the tomato sauce, ensuring an even coating. Leave for 10 minutes at room temperature before serving to defrost the tuna

To serve, place a spoonful of the cherry tomatoes in the bottom of each bowl. Carefully place the tuna tomatoes on top, then pour the frisella sauce around. Garnish with edible flowers and serve