Cherry Tomatoes with Strawberry Pearls, whipped Yuzu Tofu, pickled Shallots and Feather Tops

Ingredients for the poached tomatoes and dried tomato skins

• 8 of each colour cherry tomato (red, yellow,green)
• 20g Feather Tops stems chopped
• 1 punnet Melissa Cress
• 20g shallots diced
• 1g peppercorn
• 2g salt
• 100ml water
• Feather Tops

Ingredients for the whipped yuzu tofu

• 150g silken tofu
• 20g yuzu juice

Ingredients for the strawberry pearls and dressing

• 80g strawberries whole
• 30ml rapeseed oil
• 5g grain mustard
• Poaching liquid from tomatoes

Ingredientes for the pickled shallot rings

• 1 shallot
• 15ml rice wine vinegar
• 5g sugar

Method for the poached tomatoes and dried tomato skins

• Place the water in a pan with the Melissa Cress, Feather Top stalks, shallots, salt and peppercorns and bring to a simmer. Allow to reduce slightly, Then leave to infuse for 15- 20 mins. Pass through a sieve
• In boiling water blanch the tomatoes for 8-10 seconds then plunge into ice cold water. Remove the skin and place in a dehydrator at 50c for 2 hours until crisp and dried
• Place 4 of each colour tomatoes into the poaching liquor and allow to macerate for 20 mins
• Meanwhile using a blow torch scorch the other tomatoes to give them colour

Method for the whipped yuzu tofu

• Place ingredients into a blender to a smooth paste
• Place into a pipping bag

Method for the strawberry pearls and dressing

• Using a small scoop ball tiny strawberry pearls from each strawberry
• Use the trimmings from the strawberries and place into a nutra bullet with the poaching liquor, mustard and oil. Blitz to a smooth dressing

Method for the pickled shallot rings

• Slice shallot into rings (trimmings for poaching liquor) place int a bowl with the vinegar and sugar and allow to pickle for 10 -15 minutes

To plate –  pipe 5 nice rounds of the tofu, then place alternate tomatoes (colours, poached and scorched) in between the tofu, scatter over the strawberry pearls and shallot rings, drizzle over the dressing, some herb oil and garnish with Feather Tops

Recipe: Steve Walpole