Piccolo tomato tartare with soy cured egg yolk

Put your oven on its lowest setting (around 70°C)

Cut a small cross into the bottom of each tomato and cover with boiling water. Leave for a minute, then drain and peel away the skins, cut in half and scoop out the seeds to make petals

Place the tomato petals into a bowl and season with a pinch of salt, sugar, ground pepper, a few thyme leaves and a splash of olive oil. Mix well to combine

Transfer the tomatoes onto a trivet or wire rack and transfer to the oven for 45 minutes to 1 hour to slightly dehydrate

Meanwhile, place the soy sauce into a bowl and place your egg yolks inside, ensuring that they are covered. Leave for 45 minutes to 1 hour to allow them to cure

For the chive mayonnaise, add the egg yolk, vinegar, lemon juice and mustard to a bowl and whisk until well incorporated. Slowly add the vegetable oil, bit by bit, whisking continuously until you have an emulsified mayonnaise. Slowly whisk in the olive oil

Add the finely chopped chives and season with salt and pepper. Transfer the mayonnaise to a piping bag or container and reserve until needed

Roughly chop the Piccolo tomato petals and place into a bowl with the onion, mixed herbs, chilli paste (as much or as little as you want) and a splash of olive oil. Season with salt

Prepare two plates, then take a round cutter and press half the tomato mixture into the bottom of the cutter. In the centre, form a shallow dip for your egg yolk to sit in. Repeat for the second plate

Carefully remove an egg yolk from the soy sauce, allowing it to drain slightly in your spoon, then place into the dip in the tomato mixture. Place small dots of the chive mayonnaise all the way around each plate, then garnish with small drops of olive oil. Finish with edible flowers and salad leaves. Place the crispy onions on top of the egg yolk