Put 10 cherry tomatoes in boiling water for 10 sec, then quickly cool in icewater and peel
Mix them with 150 ml mild olive oil, 8g basil, 10g crushed garlic, 2g rosemary, 3g thyme and 2g sea salt and put in a covered oven dish in the hot oven for 40 mins to create tomato oil.
Clean and peel 200g baby squid, slice into rings, rinse again and dab dry.
Flash fry them in a tbsp oil and season with pepper, salt, a few drops of lemon juice and lemon zest
Serve with the cherry tomatoes, a few tablespoons tomato oil and parsley
(Recipe by Blendbrothers)
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