For the salad:

500 grams red cherry tomatoes

500 grams yellow cherry tomatoes

100 grams parmesan cheese, shaved into thin slices with a vegetable peeler

50 grams lettuce

30 grams mache (also called lamb's lettuce)

20 grams fresh black truffles (if using canned, mix them with a few drops of white truffle oil), sliced

For the truffle dressing:

30ml white truffle oil

200ml extra-virgin olive oil

80ml white balsamic (an aged white wine vinegar, or use white wine vinegar or tarragon vinegar)

10 grams black truffles, diced

Salt and pepper, to taste

Preheat the oven to 100 degrees Celsius. Lay the sliced Serrano ham on a baking tray lined with parchment paper. Bake at 100 degrees for 30 minutes, or until crisp.

Bring a large pot of salted water to the boil. Blanch the tomatoes in the boiling water for five seconds then drain them and plunge into iced water. Remove the skins.

Combine the ingredients for the dressing, stirring in the truffles at the end. Toss the tomatoes with 150ml of the dressing then divide into bowls or cups with the salad greens and crispy ham, and serve.

King scallops with tomato crust on rich shellfish cream (above, second from left)

15ml olive oil

4 king scallops

For the tomato crust:

50 grams parmesan cheese, grated

50 grams white breadcrumbs

50 grams sun-dried tomatoes, chopped

5 grams rosemary, chopped

1 egg yolk

20 grams butter, softened

For the shellfish cream:

50ml tomato juice

20 grams sun-dried tomatoes

50ml cream

30ml white wine

20ml shellfish stock

Salt and pepper to taste

Rosemary sprigs, to garnish

Combine the ingredients for the tomato crust and add salt and pepper to taste. Make the shellfish cream by combining the ingredients in a saucepan and season with salt and pepper. Bring to the boil and simmer for 10 minutes. Puree in a blender then strain through a sieve.

Season the scallops with salt and pepper. Heat a skillet until very hot, add the olive oil and sear the scallops for 30 seconds on each side. Remove the scallops from the pan. Spread some of the tomato crust on one side of each scallop, pressing so the crust adheres. Put the scallops under a hot grill to finish cooking them and brown the crust. Ladle the hot shellfish cream into four bowls then add a scallop and a sprig of rosemary to each.

Lamb chops with tomato crust on balsamic tomatoes (above, second from right)

15ml olive oil

2 tenderloin lamb chops, about 80 grams each, trimmed

For the crust:

15ml olive oil

50 grams cherry tomatoes

50 grams parmesan cheese, grated

1 egg yolk

30 grams butter, softened

10ml Dijon mustard

For the balsamic cherry tomatoes:

30ml olive oil

50 grams cherry tomatoes

20 grams onion, chopped

2 garlic cloves, chopped

30ml balsamic vinegar

5 grams sugar

5 grams fresh basil, chopped

Salt and pepper

For the garnish:

Fresh parsley

Sliced tomatoes, dipped into a tempura batter then fried in hot oil (optional)

Preheat the oven to 70 degrees. To make the tomato crust, place the cherry tomatoes on a baking sheet, drizzle with the olive oil and sprinkle with salt and pepper. Bake at 70 degrees for about two hours, or until semi-dried. Allow the tomatoes to cool then chop them and mix with the parmesan, egg yolk, butter, mustard and salt and pepper, to taste. Increase the oven temperature to 180 degrees.

To make the balsamic cherry tomatoes, heat the olive oil in a skillet, add the tomatoes and cook for two minutes, stirring often. Add the onions and garlic and cook for one minute. Add the balsamic vinegar, sugar, salt and pepper then stir in the basil at the end.

Season the lamb chops with salt and pepper. Heat the oil in a skillet and when the pan is very hot, sear the chops on both sides. Spread some of the tomato crust on one side of each chop, place them crust-side up on a baking sheet and bake at 180 degrees for two minutes. Spoon the balsamic cherry tomatoes onto plates and top with the lamb chops. Garnish with parsley and fried tomato.

Tomato gnocchi with mascarpone and conpoy (above, far right)

For the braised conpoy:

100 grams conpoy (dried scallops)

100ml soy sauce

300ml chicken stock

20ml peanut oil

20 grams ginger, chopped

2 garlic cloves, chopped

100ml Chinese rice wine

For the gnocchi:

1 kg baking potatoes

300 grams plain flour, plus extra for shaping the gnocchi

2 large egg yolks

120 grams tomato paste

75 grams butter, divided

150 grams dried white breadcrumbs

For the mascarpone cream:

100ml cream

50ml chicken stock

100 grams mascarpone cheese

50ml white wine

Salt and pepper

To garnish:

Fresh basil leaves fried in oil until crisp

Soak the conpoy overnight in the soy sauce and chicken stock. Heat the peanut oil in a skillet, add the ginger and garlic and sweat over a low heat until tender. Add the conpoy, the soaking liquid and rice wine. Cook over a low heat for one hour, stirring frequently. Taste for seasonings and adjust if necessary.

To make the gnocchi, bake the potatoes at 180 degrees until tender. Peel the potatoes then put the flesh through a food mill. Add about 200 grams of flour, the egg yolks, tomato paste, 60 grams of butter, the breadcrumbs and salt and pepper, to taste. Mix until it forms a dough; if it's sticky, add more flour. On a lightly floured surface, roll the dough into a long snake, cut into even pieces and roll them between your hands to form small finger shapes. Bring a large pot of salted water to the boil and poach the gnocchi - they're ready when they float to the surface. Drain then saute them in a skillet with 15 grams of butter.

Whisk together the ingredients for the mascarpone cream. Spoon the gnocchi into bowls, top with the mascarpone cream and conpoy and garnish with crisp basil leaves.