Panzanella with goat's cheese and tomato jelly
by Phil Fanning

Ingredients

Fruit & Vegetables

  • 2 baby fennel, thinly sliced using a mandolin
  • 1 dash of lemon juice
  • 470g of large ripe tomato
  • 17g of celery, roughly chopped
  • 6g of shallots, roughly chopped
  • 3g of garlic, crushed
  • 5 red peppers, roasted and peeled
  • 90g of shallots, finely diced
  • 1 spring onion, finely sliced

Store Cupboard

  • salt
  • 100g of breadcrumbs
  • 1 pinch of rosemary, chopped
  • 1 pinch of salt
  • 10g of caster sugar
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp Tabasco
  • 7 gelatine leaves, up to
  • 100g of Demerara sugar
  • 100g of soft brown sugar
  • 4 sun-dried tomatoes, sliced in 3

Oils & Vinegars

  • extra virgin olive oil
  • 50ml of extra virgin olive oil
  • vegetable oil
  • 200ml of raspberry vinegar

Cheese

  • 300g of goat's cheese

Dairy

  • 100g of butter

Salad & Fresh Herbs

  • 1 pinch of thyme, chopped
  • 1 pinch of fresh tarragon
  • 1 pinch of fresh thyme
  • 6g of basil
  • 10 basil leaves, finely chopped
  • 1 handful of basil cress

Spices & Dried Herbs

  • 25g of fennel, roughly chopped
  • 1 pinch of cayenne pepper
  • 16g of mustard seeds, cooked
  • 1 tbsp of red pepper powder

Bakery

  • 1/2 loaf of focaccia, stale, cut into cubes

Delicatessen

  • 5 black olives, sliced
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