Cake House

Slice 500g assorted tomatoes in half horizontally then place them in a single layer, seed sides up, in a grill pan. Season with black pepper, then cook under an overhead grill until on the point of collapse with their skins tinged, here and there, with black. The slight charring adds a smokey note to the dressing. Tip the tomatoes into a large mixing bowl, crush them roughly with a fork, then stir in 1,5 tsp pomegranate molasses , a little salt, and 2 tsp red-wine vinegar. Set aside, covered, for 15 minutes or so. Heat a griddle pan, slightly loosen 2 sweetcorn husks, then place them on the pan. Leave the corn to cook over a moderate heat, the husks slowly crisping and blackening, until the corn inside is deep golden yellow and tender. Remove the heads of corn from the heat, discard their dry husks then slice off the sweet kernels. I find the easiest way to remove the kernels from the cob is to cut off the stem, hold the cob upright on a chopping board, then slice down its leng

  Remove the stems of 3 portobellos and slice them in 4 mm slices. Mix 2 tbsp ketjap manis , 2 tbsp sweet chili sauce, 1/2 tbsp five-spice , a pinch each of garlic powder , ginger powder ánd cayenne pepper then stir in the portobello slices to marinate. Bring 1/2 l water to the boil with 1,5 dl white wine vinegar, 1,5 tbsp caster sugar, 1 star anise , salt and a laurel leaf Use a mandoline to slice 2 carrots into thin matchstick-sized strips and slice 1/2 oxheart cabbage very thinly. Mix them in a bowl, then pour over the boiling water. Cover with clingfilm. Mince 1 shallot, a clove of garlic, a 20g piece of fresh ginger and 1/2 red chili pepper, then sweat in a tsp arachide oil Add 20g tomato paste and briefly sweat. Then add 2 tbsp sweet chili sauce , 1,5 tbsp soy sauce , 2 tbsp ketchup and a splash of water and boil softly.Finally add  1/2 tsp five-spice and keep warm Drain the portobello slices then dust them with 50g Maizena  corn starch , using 2 hands