Mackerel, tomato and samphire salad

For the tomato stock, place the tomatoes, vinegar, garlic, sugar and chilli into a bowl. Season with salt and stir until mixed. Spoon the tomatoes into a large piece of muslin cloth and hang over a bowl in the fridge for at least 6 hours or overnight. Reserve the liquid collected from the tomatoes

For the mayonnaise, mix the egg yolks, mustard and vinegar together in a bowl until well combined. Slowly add in the olive oil until the mixture thickens and then whisk in the cream. Add 150ml of the reserved tomato stock into the bowl

Pour the contents of the bowl into a saucepan over a low heat, whisk continuously until heated through. Allow to gently simmer

Meanwhile, place a frying pan over a medium-high heat and add a dash of oil. Once the pan is scorching hot, add the bacon and fry until crisp, remove from pan. Add the mackerel fillets, skin-side down, add the bacon back to pan and cook for 1 minute

Add the cherry tomatoes, drizzle with a little oil and a sprinkle with salt, cook for a further 3-4 minutes. Remove the mackerel and tomatoes from the pan and set aside

Add the lettuce and samphire to the same pan and cook for 1 minute

To serve, ladle the warm mayonnaise into the middle of the plate, add the bacon, tomato, and lettuce mixture on top. Finish with the mackerel and small drizzle of olive oil. Sprinkle the torn basil leaves over the salad and serve