Ripe heritage tomatoes on a pool of tuna and anchovy sauce, with pickled onions and capers. No cooking, fifteen minutes, and the sauce keeps for two days.

Slow-roasted pulled pork shoulder, brined overnight, rubbed in warm spices, and served in toasted brioche buns with a homemade barbecue sauce finished with fermented rhubarb. A properly satisfying centrepiece.

Thick, brined pork chops with crisp fat, caramelised pears and a glossy cider and sage sauce.