INGREDIENTS

• 1 kg (10 tomatoes, 2.25 lb) vine-ripened tomatoes
• 1 English cucumber, seeded
• 1 bell pepper (orange, yellow, or red, seeded)
• 1/2 yellow onion
• 1/4 to 1/3 fresh head of sprouting garlic (or 2 cloves regular garlic)
• 1 20g package flat leaf parsley, stems torn off
• 2 cups tomato juice
• 1/2 cup olive oil
• 5 tbs cider vinegar
• 1/2 cup fresh bread crumbs
• 100g white crab meat

PROCEDURE

1. To make fresh bread crumbs, obliterate some good white bread in a blender, until you have a rubble. These keep very well in the freezer in a sealed plastic bag.
2. Take the bread crumbs out of the blender, and set aside. To seed a tomato, quarter it, and squeeze it over a bowl. The seeds will drop out. To seed a cucumber, split it in half lengthwise, and use a spoon to tunnel out the seeds.
3. Roughly chop the tomatoes, cucumber, bell pepper, onion, garlic, and parsley. Put the vegetables in the blender with the tomato juice, olive oil, vinegar, and salt and pepper to taste. Blend to a soup consistency.
4. Add the fresh crumbs to the blender and pulse to combine.
5. Decant the soup and refrigerate until ready to serve. Top with crab once spooned into a bowl.

For the Crisps:

• 1 aubergine/eggplant, cut paper thin
• 1 courgette/zucchini, cut paper thin
• 2 to 4 tablespoons flour
• 1/2 red chili, finely minced
• 6 sprigs fresh thyme, leaves reserved
• 2 teaspoons Maldon salt
• Vegetable oil for frying

1. Heat the vegetable oil to 175 degrees C.
2. Toss the vegetable crisps with flour, and dust off the excess.
3. Fry in batches until very golden and crisp.
4. Remove to drain on paper towel.
5. Sprinkle with the salt, thyme, and chili.
6. Mound on top of the fish.

For the Fish:

• 750 grams halibut, steaks or fillets, skin on
• 2 tablespoons olive oil
• Lemon wedges for serving

1. Season the fish with salt and pepper.
2. Heat the oil on medium-high heat.
3. Sear the fish 4 minutes per side.

For the Olive Oil Smashed New Potatoes:

• 750 grams new potatoes
• 1/4 cup olive oil

1. Quarter the potatoes, and put them in a large pot of cold water. Cover, and bring to a boil. Salt the water.
2. Cook the potatoes until they are fork tender. Drain, and return to the hot pot.
3. Add the olive oil to the potatoes and smash lightly. Season with salt and pepper.

Ingredients

• 4 peaches, cut in half
• 2 cups water
• 1½ cups sugar
• ¼ lemon
• (optional: vanilla bean)
• 170 g raspberries
• Vanilla ice cream

Procedure

1. Combine the water, sugar, and lemon juice (and the optional vanilla bean) in a sauté pan, and simmer until the sugar has dissolves.
2. Add the peaches to the simmering liquid, and cook 5 to 6 minutes per side, depending on how ripe the peaches are.
3. Set the peaches aside to cool enough to remove their skins and stones.
4. Combine the raspberries with ¼ cup of the peach cooking syrup, and leave to sit, mashing it up very slightly.
5. Serve with two peach halves, then a scoop or two of good vanilla ice cream, and the raspberry syrup on top.