DAILY DINNERS

Make the tomato broth the day before. Put the tomatoes and 1/2 tbsp flaky salt in a food processor and blitz to a pulp. Pour into a colander lined with a muslin cloth set over a bowl to catch the juices. Fold the cloth over the pulp and put a weight on top to help squeeze out the juices. Put in teh fridge overnight to strain. Take the broth out of the fridge 1 hr before serving to bring to room temperature.

The next day, toss the mixed tomatoes in a roasting tin with 1/2 tbsp flaky salt and the oil, then spread them out and leave for 1hr.

Next, put the wine, rosemary, shallot, stock and a good pinch of salt ina saucepan. Bring to a simmer, drop in the fish and reduce teh heat so teh liquid is just bubbling. Gently poach for 8-10 mins, then remove. Freeze the poaching liquid and use as stock at a later date.

Spoon the mixed tomatoes with their oil, the spring onions and broad beans into stwo serving bowls. Top with the cooked fish, then pour over the tomato broth.