tomato-tini

Makes 2 cocktails

8 cherry tomatoes
2 teaspoons of champagne vinegar
pinch of salt
6 large basil leaves
4 oz of gin
1 oz of dry vermouth
cracked black pepper
dash of olive oil

Place cherry tomatoes, champagne vinegar, salt and basil leaves in the tin and muddle until the tomatoes are fully smashed. Add the gin and vermouth to the tin with ice and shake thoroughly. Double strain into coupe glasses. Crack black pepper on top and add a dash of olive oil to each glass.

coconut curry base

amaranth and/or mustard leaves or spinach leaves
1 can of coconut milk
1 large onion, diced

3 garlic cloves

1 tablespoon minced garlic

1 1/2 tablespoons curry powder
15-20 cherry tomatoes, halved
1 tablespoon vegetable oil
1 teaspoon salt

fish sauce 

Bring water and salt to the boil in a large pot. Add washed leaves and boil for 10 minutes or until tender.

In a separate pan, heat the oil and cook the chopped onion until softened. Add the garlic and ginger and heat until fragrant. Add the curry powder and cook until fragrant.

Add the well drained leaves and tomatoes and stir to combine.

Add the coconut milk and continue cooking for about 10 minutes.

Add fish sauce and salt to taste.