Heritage Tomato Salad Recipe with Cured Sardines - Great British Chefs

Ingredients

• 20g of fennel seeds
• 150g of parsley, leaves and stalks
• 2 lemons, zested
• 3 garlic cloves, peeled
• 200g of coarse sea salt
• 1kg whole sardines, heads removed and gutted
• olive oil, (for storage)
• 3 medium mackerel
• ice cubes
• 120g of salted anchovies
• 50g of capers, drained
• 180ml of white wine vinegar
• 50ml of extra virgin olive oil
• 15g of dried kombu
• 500ml of water, boiled and cooled (or use filtered or still mineral water)
• 1 nori sheet, weighing 3g
• 10g of bonito flakes
• 100g of cherry tomatoes on the vine, sliced (vines reserved)
• 1 tsp white soy sauce
• 1 pinch of flaky sea salt
• 3 basil stalks
• 1 garlic clove, sliced
• 800g of heritage tomatoes, chopped
• wild rocket, both leaves and flowers
• tarragon leaves
• bronze fennel
• sorrel leaves
• basil leaves