English tomato with red pepper dressing, courgette, basil and ricotta purée

The day before serving, peel and very finely slice the shallots lengthways on a mandoline, approx. 1-2mm thick

Wash the shallots well in cold water to remove some of the rawness of the onion, then drain

Add the salt, sugar, vinegar and water to a pan and warm through until the sugar and salt dissolve. Set aside to cool

Submerge the shallots in the pickle and pickle for a minimum of 24 hours. Store in the fridge until needed

To make the courgette purée, heat the rapeseed oil in a medium pan, then add the courgette into the pan

Sweat on a high heat for 5 mins until the courgette just starts to go soft

Finely chiffonade the basil

Add the basil to the pan along with the salt. Sweat for 2 more minutes

Place the contents into the Thermomix or blender. If using a Thermomix blend on speed 8 for 3 minutes. If using a blender then blend on high until smooth. If needed add 50 ml of water to help the mixture form to a smooth puree. Taste and check the consistency - add more salt if needed

Prepare a bowl of ice water, and cool the purée down in a bowl placed over the ice water. This will help preserve the courgette's bright green colour

Once cooled, pass the puree through a chinois. Mix in the ricotta and set aside

To make the red pepper and tomato dressing, preheat oven to 160C/gas mark 3, and preheat the grill to the highest setting

Take the red peppers and rub them with oil and salt. Transfer the peppers to the grill and cook until the skin is thoroughly blackened, turning frequently. You could also do this in a very hot oven

Once the peppers are blistered and charred, transfer to a baking tray or oven-proof dish and cover with foil. Place in the oven for 5 mins to steam the skins off

 Once steamed, remove the peppers and set aside to cool

Once the roast peppers are cool, peel off their skin and de-seed them. Don't worry too much if there is some skin still stuck to the peppers - it gives the final dish a nice, charred flavour

Place the peppers along with the tomatoes, 30g shallot pickling liquid, a small glug of extra virgin olive oil and some salt and pepper into a blender jug or thermomix. Blend on full speed for 1 minute or until smooth

Taste the dressing and amend the seasoning if required. It should be very fresh, have a good sheen and good acidity

To make the marinated tomatoes, cut up the heritage tomatoes and place into a bowl. Season well with salt and pepper, add the vinegar and leave to sit for 5 minutes

To make the marinated courgette, cut the yellow courgette lengthwise and then slice on a bias into thin half moons (1-2 mm thick)

Place the courgette slices into a bowl and dress with the buckwheat, salt, pepper, a little bit of the finely sliced mint and rapeseed oil. Set aside

Mix the marinated tomatoes with the pickled shallots and remaining finely sliced mint

To plate up, spoon the red pepper dressing in the bottom of a bowl. Place the marinated tomatoes on top and then spoon or pipe the courgette purée around the tomatoes

Garnish the tomatoes with the courgette slices and some springs of mint. Finish with a final drizzle of rapeseed oil