1 bunch chives, finely snipped
1 garlic clove, grated
1 lemon, juice only
150²µ/5¼´Ç³ú nasturtium leaves
1 strong English onion, thinly sliced
2 tbsp onion seeds, toasted
2 red onions, peeled and kept whole
2 stalks fresh rosemary
1 bunch spring onions, finely chopped (white and green parts)
2 tbsp fresh lemon thyme leaves
1kg/2lb 4oz mixed heritage tomatoes, cut into chunks
salt and freshly ground black pepper
plain flour, for dusting
150ml/5fl oz olive oil
140ml/4½fl oz good quality extra virgin olive oil
2 tbsp pine nuts
rapeseed oil, for cooking
2 tbsp rock salt flakes
vegetable oil, for cooking
40²µ/1½´Ç³ú butter
50²µ/1¾´Ç³ú feta, crumbled
2 x 200g/7oz fillets gilt-head sea bream, pin-boned
½ small loaf slightly stale sourdough, broken into small bite-sized pieces