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Tomato confit with steamed courgette flowers, fried tomatoes and basil sauce
Fruit and vegetables
8 plum
tomatoes
, halved
1
orange
, zest only
2 tbsp finely chopped
basil
stalks and leaves
1 unwaxed
lemon
, zest only
1 tsp chopped
basil
2 small
courgette
flowers
1 bunch
basil
1
garlic
clove
1 green
tomato
, sliced
handful green
cherry tomatoes
, quartered
baby
basil
leaves
Tins, packets and jars
1 tbsp green
olives
, pitted and chopped
1 tbsp
polenta
Cooking ingredients
250ml/3½fl oz
olive oil
4 garlic
cloves
, finely chopped
salt and freshly ground
black pepper
3 tbsp
pine nuts
150ml/5fl oz
olive oil
1 tbsp
self-raising flour
1 tsp
cayenne pepper
drizzle
olive oil
drizzle
sherry vinegar
Dairy, eggs and chilled
100g/3½oz
goats' cheese
50g/1¾oz
Parmesan
, grated
30g/1oz
Parmesan
, finely grated
1 free-range
egg
, beaten
Back to recipe
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