Halibut, Piccolo Tomato Jam, Courgette and Nasturtium Recipe - Great British Chefs

Ingredients

• 100g of nasturtium leaves
• 200g of neutral oil
• 20 Piccolo cherry tomatoes, stalks reserved
• rapeseed oil
• salt and pepper
• 500g of Piccolo tomatoes, cut into quarters, stalks reserved
• 35g of Demerara sugar
• 35g of apple cider vinegar
• 10g of fresh ginger, peeled and finely chopped
• 4g of garlic cloves, peeled and finely chopped
• 5g of celery salt
• 1 garlic clove, sliced
• 2 baby courgettes, cut into 3 cm pieces on a diagonal
• 2 baby courgettes, shaved into ribbons
• 4 courgette flowers, carefully torn into petals
• 1 egg white
• 30g of potato starch, plus more for dusting
• 1 dash of sparkling water
• vegetable oil, for deep-frying
• celery salt
• 4 halibut fillets, 80g each
• flaky sea salt, for sprinkling
• rapeseed oil, for deep-frying
• tomato stalks, from the tomato jam and semi-dried tomatoes
• nasturtium leaves