Harolds tomato party

Place cheese cloth in a sieve on a bowl and pour in 300ml goat's yogurt. Place it in the fridge and let it drain overnight. You will see that the whey has leaked out of the yogurt.

Spoon the result into a bowl, mix in 1tsp vanilla extract and 1tsp piment d'espelette. Season with salt and pepper. Place in the refrigerator until use.

Preheat the oven to 80°C (or 95°C if you don't have much time).

Skin 300g honey tomatoes: bring a pan of water to the boil and have a bowl of cold water (ice cold!) ready.
Cut a very shallow cross at the bottom of the tomatoes; you cut through the skin but not through the tomato.
Submerge the tomatoes in the boiling water for about 10 seconds, then place them in the ice water.
Carefully remove the skins from the tomatoes and keep 12 nice skins aside. Set the tomatoes aside under cling film until use.

Pat the skins dry and place them on a baking paper. Fold the paper in half so that the tomato skins are in between and place an oven dish on it.
Leave this in the oven for 3 hours (at 80°C, an hour at 95°C also works but is slightly less crispy).
Set aside until use.

Set aside 14 tomatoes and grind the rest in a blender (or run through the juicer).
Place a (double) paper towel in a sieve and pour in the pureed tomatoes so that clear juice flows into the container below.
Set aside until use.

Remove a nice slice of sushi ginger from the jar (or a few smaller ones) and cut into nice, even strips. You need 14.

Cut 5 Amsterdam onions into thin rings. Remove the thin skins and push the rings loose. You need 14 of these, it's nice if you vary in size.

Start plating with the goat's curd 

Drizzle some clear tomato juice over it.

Put 7 cherry tomatoes on top.

A strip of sushi ginger on each tomato, followed by a yellow onion ring

Place the crispy tomato skins between the tomatoes.

Finish with some coarse sea salt, cress and edible flowers

(Here Harolds original recipe)

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