Sublime

KYI SAW’S BURMESE TOMATO SALAD Slice medium tomatoes into crescents, cut cherry tomatoes in half, and slice sweet onion into crescents and place in a bowl; add toasted sesame seeds, crushed peanuts, dried shrimp powder, diced chilies, and chopped coriander. Deep-fry garlic and additional onions until crispy and add to bowl. Whisk lemongrass vinegar

SERVES 4 4 large plum tomatoes 20 basil leaves 250g ricotta cheese 2 aubergines 50ml extra-virgin olive oil, plus extra for the aubergine sea salt flakes and black pepper ½ lemon 1 tablespoon honey 1 tablespoon white wine vinegar 4 slices of rye, sourdough or your favourite good-quality bread TO PREPARE Cut each tomato into six petals.

STRIPED BASS À LA FIORENTINA Sauté fish fillets in butter and oil until golden. Set aside. In a saucepan, sauté whole peeled tomatoes, anchovies, chopped garlic, chopped cilantro, capers, a splash of balsamic vinegar, and thinly sliced potatoes until potatoes are soft and sauce is thickened. Serve fish on a bed of sauce.