4 tomatoes (we use Clyde valley)
2l full fat milk ( we use Mossgeil Organic)
1tsp citric acid
250g Peas in the pod (we use Fife green peas)
4 Slice sourdough (we use Company Bakery)
4 Free range eggs (we use Smashin’ Eggs)
200g cold press rapeseed oil ( we use Haddington Black and Gold)
For the dried tomatoes set the oven to 72c. Slice two of the tomatoes very thinly and season lightly with salt and sugar. Place on a tray lined with grease proof paper and place in the oven overnight or until the tomatoes are dried. Cool them completely before putting them in a airtight container.
For the cream cheese heat the milk on a medium heat until it starts to simmer. Mix the citric acid with a tablespoon of warm water then add to the simmering milk. The milk should split into curds and whey. If it doesn’t add a little more citric acid. Take the milk off the heat once its separated and leave for 5 minutes. After 5 minutes strain the curds through cheese cloth set in a colander with a pot underneath to catch the whey. Let the curds cool for 10 to 15 minutes.
Add the strained curds to a food processor with the basil leaves and the zest of the lemon. Process the curds until they become smooth. If they appear dry thin them out with a little of the whey. Season to taste and set aside.
Blanche the pea pods in salted boiling water for 30 seconds then strain and refresh in ice water. Once cool pick the peas from the pods keeping a couple for garnish. Quarter the remaining tomatoes and deseed. Slice the flesh into batons and set aside.
Toast the sourdough, and poach the eggs, assemble all ingredients on the plate garnished with cold-press rapeseed oil and fresh cracked black pepper.
The Pantry Stockbridge
Chef Thom Parsons