A tour of fennel, fish and tomatoes for you to feast on

This delicate meal combines freshness with the heft of halibut, with chef Simon Hulstone, of Michelin-starred restaurant The Elephant pairing a deeply green salsa verde with seafood and tomatoes.

Fancy enough for dinner parties, and simple enough for a weeknight supper, here’s how to do it...

1. Create the consomme the night before you plan to serve the dish. Blend the plum tomatoes, shallot, garlic, sugar, vodka and balsamic vinegar for three minutes (or until totally blended). Pass the juice through a coffee filter and leave overnight.

2. The next day, take your consomme and dispose of the leftover pulp and season the clear juice ready for serving.

3. Cut the eight heritage tomatoes into various wedge sizes and place in a low temperature oven at 40 C for one hour. 4. Slice the fennel into quarters, and blanch until soft. 5. Take the halibut and place on a non-stick pan. Roast the fish skin side down, add the fennel and continue to cook until golden brown. Turn the halibut to ensure it cooks through. 6. For the salsa verde, finely chop the clove of garlic and add the shallot and lemon zest. Then chop the parsley, tarragon and basil together, add to the mixture, finally adding olive oil and seasoning. 7. To serve, place the tomatoes onto the middle of the plate and garnish with fresh basil. Then place the halibut on top of the tomatoes and sprinkle on the rest of the fennel. Finish by pouring the consomme and salsa verde oil over the fish, and serve immediately.