Cherry tomatoes confit, baby squid, coriander oil

Dip 6 cherry tomatoes 10 sec in boiling water, then into ice water, then remove the skins.

Bring 150 ml olive oil to the boil, with 8 crushed cloves of garlic, 3 sprigs of thyme, 1 sprig of rosemary, 1/4 chili pepper and the zest of 1/4 lemon.

Add the tomatoes and softly boil for 5 mins. Then kill the fire, but let the tomatoes in the hot oil

Roughly hack 20g coriander and blend with a good glug of olive oil and salt and pepper

Clean 6 baby squid, make 5 slices on one side and panfry them briefly in olive oil

Take the tomatoes from the marinade and serve as shown, with 1 tbsp of the marinade and the coriander oil. Feeds 2.

(Here Jeroen de Pauw's original recipe for pulpo)

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