Yellow Tomato Compote

• 5 large yellow tomatoes
• 20 g Scottish honey
• 27 g ol

Peel the tomatoes as above and roughly chop. Put them in a small pot with the honey, olive oil, juniper and vinegar. Slowly simmer on a medium—low heat until the tomatoes break down and resemble a chutney. Blend in a small spice blender until smooth. Check the seasoning and adjust with salt and potentially a drop more vinegar.