Tomato salad with spiced ricotta and curry oil

Begin by making the lacto-fermented tomato water as it takes 48-72 hours to ferment. Pulse the tomatoes with the salt in a food processor. Seal in a fermentation-safe vacuum bag then leave at room temperature for 48-72 hours, or until the bag is fully inflated

Open the vacuum bag and place the tomatoes in a muslin-lined sieve and leave to hang over a container in the refrigerator overnight. Reserve the draining liquid for this dish (it will be used to season the dressing) and use the solids for another dish (they can be frozen)

To make the green curry oil, place the ingredients into a high powered blender and blend until it reaches above 63ºC but below 70ºC. Chill over ice immediately to preserve the bright green colour, and store in the fridge overnight. The next day, pass through a coffee filter. Store any extra oil in the freezer

To make the Maharashtrian shorba, first make tomato water. Blend the tomatoes with the salt, then place in a large sieve lined with a muslin cloth set over a container and leave to strain overnight. The water is used for this recipe and the pulp can be frozen for something else

To make the coriander seed masala, dry-roast the whole spices in a pan over a medium heat until fragrant. Leave to cool then blend to a powder in a spice grinder. Pass through a fine sieve and store in an airtight container

Weigh out 500g of the tomato water and reduce by half in a pan. Leave to cool and then whisk in the rest of the ingredients plus 12g of the coriander seed masala. Add some of the lacto-fermented tomato water to taste. Reserve in the fridge until needed

To make the lemon oil, peel the lemons using a vegetable peeler, removing as much yellow skin as possible, avoiding the bitter white pith. Remove any unwanted pith from the zest using a paring knife. This is a little time consuming but will prevent the oil from going bitter and will stay fresh for longer

Vacuum pack the lemon zest with the grapeseed oil, then steam at 90ºC for 8 hours or overnight. Leave to cool, then strain the oil through a coffee filter. Store in the refrigerator until needed

To make the demi-sec (semi-dried) tomatoes, score the tomatoes and blanch in boiling water for 5-10 seconds. Peel carefully and season with the lemon oil, salt and sugar. Place in the dehydrator at 55˚C for 90 minutes

To make the spiced ricotta, simply mix the ingredients thoroughly in a bowl. Transfer to a piping bag and store in the fridge until ready to use

To plate, chop the tomatoes into large bite-sized pieces and add the sliced Bombay onions. Season with salt, some of the Maharashtrian tomato dressing and green curry oil (only do this right before plating)

At the bottom of a chilled bowl, place a few dots of the spiced ricotta. Add the dressed tomatoes, onions and a few demi-sec tomatoes to the bowl, then apply a few more spoonfuls of dressing to the tomatoes and finish with a mixture of herbs and flowers