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HALF-DRIED TOMATOES WITH ROSEHIP, MINT AND BONE MARROW CRUMB

Bone marrow is a much-neglected cut of beef shin, which is a shame because it gives a big protein hit and has an intense umami flavour. I’ve included rosehips here for their wonderfully fragrant aroma, and because I often forage for them near my home, so I’m always trying new ways to use them. For the best flavour, infuse the hips in the syrup for 24 hours. This recipe produces a lot of syrup, but it stores well and can be added to granola and yoghurt, drizzled over ice cream or tossed through summer berries.

SERVES 4, AS A STARTER

Rosehip syrup

500g rosehips

125g caster sugar

peel of 1 orange

juice of 1 lemon

Semi-dried tomatoes

500g mixed-colour cherry tomatoes (we use Sweet Olive, Golden Grape)

20ml rapeseed oil

a generous pinch of salt

Bone marrow crumb

200g bone marrow

50g panko breadcrumbs

1 tbsp finely chopped chives

Mint maltodextrin

75g mint leaves

100ml sunflower oil

30g maltodextrin

texsel greens and rapeseed oil, to serve

For the rosehip syrup, put all the ingredients in a large, heavy-based saucepan with 375ml water and bring to the boil over a medium heat, then reduce the heat and simmer for 15 minutes. Remove from the heat and leave to cool. Cover, transfer to the fridge and allow to infuse for 24 hours. Pass through a muslin-lined sieve, discard the pulp and leave to one side.

Preheat the oven to 80°C/60°C Fan (if you have a gas oven, set it to the lowest setting and leave the door slightly ajar). Bring a large pan of water to the boil and blanch the tomatoes for 30 seconds. Remove with a slotted spoon and plunge them into iced water to stop the cooking process. Once cool enough to handle, peel away the skin. Place the tomatoes as a single layer on a baking tray, dress with the oil and salt and dehydrate in the oven for 5 hours until jammy and slightly dry. Remove from the oven and leave to one side.

Cook the bone marrow in a small, heavy-based saucepan over a low heat to release the fat. Strain the fat and discard the solids. In a medium pan over a medium heat, toast the breadcrumbs in the bone marrow fat for a few minutes, stirring continuously until evenly brown. Drain on kitchen paper and leave to cool. When cool, fold in the chives.

While the marrow crumb is cooling, bring a large saucepan of water to the boil and blanch the mint for 1 minute. Remove the leaves with a slotted spoon and refresh in a bowl of iced water. Drain, squeeze out the excess water and blitz the mint with the oil in a blender. Strain the mint oil through a muslin-lined sieve into a bowl. Put the maltodextrin in a small bowl, then add the oil a teaspoon at a time to create a crumb.

Pour a small amount of syrup into each bowl (the leftover syrup will keep for 1 week) and put the semi-dried tomatoes on top. Add small piles of the mint maltodextrin and marrow breadcrumbs, sprinkle each serving with texsel greens and drizzle with rapeseed oil.