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For our Foodie Feature, we invited our local chefs to contribute their recipes for something delicious – and they haven’t disappointed. Our selection here demonstrates the breadth of local foodie know-how. From a cocktail starter, to brunch, a meat course, a fish course, a vegetarian course, and finishing with a sweet dessert, we’ve got it covered. This Recipe is by Matt Gillan, Michelin-starred chef at The Pass, Horsham

Serves 4

Prepare tomatoes

  • 28 baby plum vine tomatoes
  1. Remove tomatoes from the vine. Remove the eye of the tomato with a sharp paring knife and score the tops.
  2. Heat a large pan of water and bring to the boil. Have ready a bowl of water with ice.
  3. Carefully put half the tomatoes in the boiling water until the skin just starts to peel away (about 5 – 10 seconds). Then remove and put straight into the ice bath.
  4. Allow the water to return to the boil and repeat with the second half of the tomatoes.
  5. Remove from the water and put onto a tray with a cloth.
  6. Peel the tomatoes
  7. Divide the tomatoes evenly between 2 bowls

Dried Tomatoes

  • Half reserved tomatoes
  • 200g olive oil
  • 40g table salt
  • 40g caster sugar
  1. Cut the tomatoes in half, lengthways and put into a bowl.
  2. Add the oil, salt and sugar and mix gently until tomatoes are coated.
  3. Place the tomatoes on a tray, cut side down, and put into a warm space, about 40°c to 60°c and allow to dry out for 12-15 hours, until they become slightly dehydrated.

Roasted Tomatoes

  • Remaining reserved tomatoes
  • Maldon salt
  • Oil
  1. Cut the tomatoes in half, lengthways.
  2. Heat a frying pan with a little oil and carefully place the tomatoes in the pan, cut side down.
  3. Season with salt and fry quickly on one side until coloured.
  4. Remove from the pan onto a tray.

Sunflower seeds

  • 100g sunflower seeds
  • 50g white wine vinegar
  • 100g sunflower oil or olive oil
  1. Make a vinaigrette by mixing the oil and vinegar together.
  2. Put the seeds into a frying pan and put on a high heat. Shake the pan every 30 seconds or so, until the seeds start to catch.
  3. Allow the seeds to unevenly colour
  4. Remove from the pan and add the vinaigrette. Allow to cool.

Cheese beignet

  • 125g milk
  • 125g water
  • 50ml white wine
  • 30g butter
  • 160g plain flour
  • 4 eggs
  • 1 egg yolks
  • 75g grated cheddar
  • Salt to taste
  1. Put the milk, water, white wine and butter into a pan and bring to the boil.
  2. Whisk in the flour and cook out until it is well mixed and the flour is cooked.
  3. Remove from the pan and put onto a tray. Put cling film over the top to avoid the dough drying out.
  4. Mix the eggs and egg yolk together.
  5. Once the dough is cool, transfer to a machine mixing bowl and using a paddle/k beater, set the machine to a medium speed
  6. Add a little egg mix to the dough and mix well. Repeat until all egg is used, ensuring the egg is mixed in before adding the next.
  7. Add the cheese and some salt.
  8. Heat a pan of oil or fryer to 170°c and carefully place small, teaspoon sized amounts of mix into the fryer.
  9. Fry until golden all over; about 2 minutes. Remove from the fryer and place on to a tray with a cloth.

Finishing touches

  • Celery
  • Viola Flowers
  1. Using a peeler, peel thin strips of celery. Place into a bowl of cold water.
  2. Plate and serve.

Matt Gillan will be cooking a Michaelmas Feast in Llanfoist village hall on Saturday 19th September at 6.15pm, as part of the Abergavenny Food Festival. £45 for four-course feast plus free glass of bubbly, and coffee and homemade sweets. For tickets and info WEB:

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