At first, when searing the fennel and onion, don't add too much colour, just sear lightly. Once covered and on low heat, the fennel and onions will slowly release their sugars and caramelise. Stir occasionally to caramelise evenly. Best to use a stainless-steel skillet or a cast iron pan with a lid.

Better to use a pastry block than the pre-rolled stuff, as they are usually rolled out too thin. You want something quite thick with some sustenance. Also, cooking the pastry pressed in between two moulds will prevent it from puffing too much, while chilling it beforehand will help it keep its shape and cook evenly. Don't skip this step!

When adding the oil, make sure the first quarter of the oil is added slowly enough to create an emulsion. If it doesn’t thicken instantly, you’ve messed it up and better to start again. Also, I prefer to use extra virgin olive or cold pressed rapeseed, but never vegetable oil.

As for the garlic, to crush it properly use a strong knife, chop it first then press the chopped garlic with the blade a few times to create a paste.’

No recipe here, it's literally just some finely chopped tomatoes dressed with olive oil, salt and a touch of lemon juice or cider vinegar. It adds a nice texture to the final thing.

I'm using ripe zebra green tomatoes here; they taste delicious with a perfect balance of sweet / tangy flavours + they look cool. Use whatever you want, but smaller work better, cut into 8ths.