1 For the slow-cooked tomatoes, place the cherry tomatoes on a large tray and slow cook using the warming drawer on the slow cooking setting, level 5, for 2 hours.
2 When the time is finished, toss them around the oil and vinegar dressing. Set aside.
3 For the courgette flowers, toss each flower in a little plain flour and set aside.
4 For the batter, mix the flour, bicarb and water and whisk to incorporate.
5 Dip each flower into the mixture and fry in the oil for 2–3 minutes or until golden brown and dry using kitchen paper. Keep warm.
6 For the steamed John Dory and courgettes, place the fish fillets on a perforated steam container and steam at 85°C for 4 minutes.
7 When the time has elapsed, add the diced courgette using another perforated container and steam at 85°C for another minute.
8 Mix the rest of the ingredients in a bowl and toss the steamed courgettes in together as soon as they come out of the steam oven.
9 To plate, spoon some of the slow-cooked tomatoes on the side of a plate, followed by the courgettes. Lean the John Dory over the courgettes followed by the deep fried flower and drizzle around the plate with some of the courgette dressing.
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