16 cherry tomatoes, on the vine
1 yellow chicory, to serve
wild samphire, preferably English, tips only, to serve
2 thyme sprigs
4 mixed heritage tomatoes, cut into wedges
300ml/10fl oz extra virgin rapeseed oil, plus extra for drizzling
200ml/7fl oz rice wine vinegar
25g/1oz sea salt, plus extra for sprinkling
50g/1ΒΎoz chardonnay vinegar
100g/3Β½oz salted butter
4 fillets line-caught mackerel, bone in
1 loaf sourdough