tomato sofrito

Heat a generous drizzle of olive oil in a heavy-based saucepan over low heat.
Add the diced shallots and celery and cook gently, stirring regularly, until soft, golden, and lightly caramelised. Do not allow them to colour too quickly.
Add the garlic and cook for 1–2 minutes until fragrant.
Stir in the tomato paste and cook for a further 2–3 minutes to caramelise and develop its flavour.
Add the grated fresh tomatoes and mix well.
Continue cooking over a very low heat for approximately 2 hours, stirring occasionally, until the mixture has reduced to a rich, thick consistency and the natural sweetness of the tomatoes has fully developed.
Blend until completely smooth and pass through a fine chinois if a finer texture is required.
Allow to cool, then store appropriately until required.
To order add 6 halves of olive and 60g of butterbeans along with chopped herbs.

saffron butter sauce

In a pan add your double cream and saffron and bring to a very gentle boil, once up to temperature, remove from the heat cover with cling film and allow the saffron to infuse, this should create a rich yellow colour.
Sweat down the shallots and garlic with the herbs and black peppercorns.
Once sweated, deglaze with white wine and reduce until all the liquid has evaporated, at this point add your fish stock and reduce again this time by half.
Strain your cream once a deep yellow colour has been reached and add your cream to the reduction.
Reduce the cream for the flavours to intensify, then whisk in the butter until the sauce coats the back of a spoon.
Add a squeeze of lemon and taste to adjust the seasonings.