Pascal Aussignac

Despite being classed as a fruit, tomatoes are rarely seen in a sweet context. This tart sets out to change all that, with a sweet pastry, sweetened tomato compote and lightly caramelised cherry tomatoes on top. The result is a beautiful tart which could just as easily be served as a dessert or a starter. And while the Fisherman's Friend sweets might sound like a strange addition, their eucalyptus flavour adds a wonderfully subtle taste without being overpowering. First published in 2020

These mussel fritters are ridiculously moreish and can be whipped up in less than an hour. Cooked mussels are folded into a choux pastry mix, which is then deep-fried until crispy. The black sauce is reminiscent of tartare, adding some welcome acidity to the 'popcorn'. Try swapping out the mussels for clams, crab or any other shellfish and play around with the herbs for a different final flavour.

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