Tomato confit with steamed courgette flowers, fried tomatoes and basil sauce recipe
 A delicious way to make the most of British seasonal produce, right down to courgette flowers. 8 plum tomatoes, halved1 orange, zest only2 tbsp finely chopped basil stalks and leaves250ml/3½fl oz olive oil4 garlic cloves, finely chopped1 unwaxed lemon, zest onlysalt and freshly ground black pepper 8 plum tomatoes, halved 1 orange, zest only 2 tbsp finely chopped basil stalks and leaves 250ml/3½fl oz olive oil 4 garlic cloves, finely chopped 1 unwaxed lemon, zest only salt and freshly ground black pepper 1 tbsp green olives, pitted and chopped 100g/3½oz goats' cheese1 tsp chopped basil50g/1¾oz Parmesan, grated 2 small courgette flowers 1 tbsp green olives, pitted and chopped 100g/3½oz goats' cheese 1 tsp chopped basil 50g/1¾oz Parmesan, grated 2 small courgette flowers 1 bunch basil 30g/1oz Parmesan, finely grated3 tbsp pine nuts 1 garlic clove150ml/5fl oz olive oil1 tbsp self-raising flour1 tbsp polenta1 tsp cayenne pepper 1 free-range egg, beaten 1 green tomato, sliced 1 bunch basil 30g/1oz Parmesan, finely grated 3 tbsp pine nuts 1 garlic clove 150ml/5fl oz olive oil 1 tbsp self-raising flour 1 tbsp polenta 1 tsp cayenne pepper 1 free-range egg, beaten 1 green tomato, sliced handful green cherry tomatoes, quartereddrizzle olive oildrizzle sherry vinegarbaby basil leaves handful green cherry tomatoes, quartered drizzle olive oil drizzle sherry vinegar baby basil leaves Method Preheat the oven to 120C/100C Fan/Gas ½.To make the tomato confit, place the plum tomatoes on a roasting tray with the rest of the ingredients. Mix well and season with salt and pepper. Roast for 4 hours, or until soft. Meanwhile, to make the steamed courgette flowers, mix the olives with the goats' cheese, basil and Parmesan. Season with salt and pepper and stuff the courgette flowers. Twist the tips to contain the stuffing and steam for 6 minutes. To make the fried tomatoes with basil sauce, in a food processor, blend the basil, Parmesan, pine nuts and garlic with 100ml/3½fl oz of olive oil to form a sauce. Place the self-raising flour, polenta and cayenne pepper into a small bowl and mix well. Put the beaten egg in a separate bowl. Dip each slice of tomato in the egg, coating well, then dip into the flour and polenta mixture, turning to coat. Heat the remaining olive oil in a large frying pan over a medium heat and fry the tomato slices for a few minutes on each side. To serve, mix the halved cherry tomatoes with a little olive oil and sherry vinegar, spoon a few confit tomatoes onto each plate, add a steamed flower and a few fried tomato slices. Drizzle with the basil sauce and scatter over some baby basil leaves. Preheat the oven to 120C/100C Fan/Gas ½. Preheat the oven to 120C/100C Fan/Gas ½. To make the tomato confit, place the plum tomatoes on a roasting tray with the rest of the ingredients. Mix well and season with salt and pepper. Roast for 4 hours, or until soft. To make the tomato confit, place the plum tomatoes on a roasting tray with the rest of the ingredients. Mix well and season with salt and pepper. Roast for 4 hours, or until soft. Meanwhile, to make the steamed courgette flowers, mix the olives with the goats' cheese, basil and Parmesan. Season with salt and pepper and stuff the courgette flowers. Twist the tips to contain the stuffing and steam for 6 minutes. Meanwhile, to make the steamed courgette flowers, mix the olives with the goats' cheese, basil and Parmesan. Season with salt and pepper and stuff the courgette flowers. Twist the tips to contain the stuffing and steam for 6 minutes. To make the fried tomatoes with basil sauce, in a food processor, blend the basil, Parmesan, pine nuts and garlic with 100ml/3½fl oz of olive oil to form a sauce. To make the fried tomatoes with basil sauce, in a food processor, blend the basil, Parmesan, pine nuts and garlic with 100ml/3½fl oz of olive oil to form a sauce. Place the self-raising flour, polenta and cayenne pepper into a small bowl and mix well. Put the beaten egg in a separate bowl. Place the self-raising flour, polenta and cayenne pepper into a small bowl and mix well. Put the beaten egg in a separate bowl. Dip each slice of tomato in the egg, coating well, then dip into the flour and polenta mixture, turning to coat. Dip each slice of tomato in the egg, coating well, then dip into the flour and polenta mixture, turning to coat. Heat the remaining olive oil in a large frying pan over a medium heat and fry the tomato slices for a few minutes on each side. Heat the remaining olive oil in a large frying pan over a medium heat and fry the tomato slices for a few minutes on each side. To serve, mix the halved cherry tomatoes with a little olive oil and sherry vinegar, spoon a few confit tomatoes onto each plate, add a steamed flower and a few fried tomato slices. Drizzle with the basil sauce and scatter over some baby basil leaves. To serve, mix the halved cherry tomatoes with a little olive oil and sherry vinegar, spoon a few confit tomatoes onto each plate, add a steamed flower and a few fried tomato slices. Drizzle with the basil sauce and scatter over some baby basil leaves.