Makes 4 Individual Tarts

6 large ripe tomatoes
a good sprinkling of sea salt, coarsely milled black pepper
4 garlic cloves, chopped
half a dessertspoon granulated sugar
1 dessertspoon white wine vinegar
3 dessertspoons extra virgin olive oil
handful of fresh thyme
4 puff pastry discs

• Cut the tomatoes in half lengthways.
• Lay out onto a tray.
• Sprinkle with the salt, sugar, pepper and rub in the garlic.
• Pick the thyme leaves and sprinkle on to the tomatoes.
• Liberally glug on the olive oil and the white wine vinegar.
• Place in a slow oven, Gas Mark 1/140°C for a minimum of 2 hours, longer if possible.
• Cut 4 discs of pastry, approximately 8cm in diameter.
• Place the three tomato halves on each disc.
• Place into a hot oven, Gas Mark 6/200°C for approximately 12 minutes, until the pastry has risen around the tomatoes, and the base is cooked.

Balsamic Glaze

• Use a cheap balsamic vinegar. For every 250ml, add a teaspoon of caster sugar, place on a low heat, bring slowly to the boil and simmer until the vinegar has reduced by half.
• Allow to cool and keep at room temperature.
• Put it in one of the must-have squeezy bottles, so you can drizzle it on the plate like a pro!

Chilli Ice Cream

6 egg yolks
1 small fresh red chilli, seeded and finely chopped
1 dessertspoon chilli sauce
1 dessertspoon tomato ketchup
100g caster sugar
1 dessertspoon white wine vinegar
3 egg whites
100g caster sugar
125ml whipping cream
2 tablespoons thick natural yoghurt

• Place the egg yolks, sugar and wine vinegar in a large heatproof bowl. Place over a pan of hot water and whisk vigorously until the yolks have cooked: they will whiten and double in volume.
• Whisk in the tomato ketchup, chopped fresh chilli and chilli sauce.
• In a separate bowl whisk the egg whites with the other 100g sugar.
• In a third bowl whisk the cream until it leaves a trail with the whisk.
• Stir in the yoghurt.
• Fold the cream into the egg yolk mix, and carefully and gently fold in the egg white.
• Cover and freeze overnight.