Pressed tomatoes with whipped goat’s cheese and lovage oil

  • serves 4
  • A little effort

This impressive dish of pressed tomatoes with whipped goat’s cheese and lovage oil comes from Percy and Founders in Fitzrovia and makes a great dinner party starter. Buy lovage and chervil from natoora.com. If you can’t get hold of lovage, chives would work well too.



  • tomato consommé 400ml (see below) 
  • gelatine 6 leaves 
  • plum tomatoes 300g
  • tarragon very finely chopped to make 1 tbsp
  • basil very finely chopped to make 1 tbsp
  • chervil or parsley very finely chopped to make 1 tbsp
  • heirloom tomatoes cut into wedges, to serve 
  • cherry tomatoes blanched and skinned, to serve 
  • broad beans a handful of double-podded to serve 
  • salad or nasturtium leaves to serve 
  • soft goat’s cheese (such as chevre) 300g 
  • crème fraîche 50g
  • grapeseed oil 200ml
  • lovage leaves a bunch (about 50g), leaves picked  
  • salt 1½ tsp
  • cherry tomatoes 500g (on the vine)
  • fennel bulb 1/8 (about 25g)
  • celery ¼ stalk (about 15g) 
  • shallot ½, chopped 
  • basil ½ small bunch
  • thyme leaves ½ tsp  
  • tarragon chopped to make ½ tsp 
  • garlic ½ clove, peeled


  • Step 1

    To make the tomato consommé, put all the ingredients in food processor with a pinch of salt and pepper. Blend until fine, then pour into a bowl, cover with clingfilm and chill for 6 hours to infuse. Pour into a fine mesh sieve or a piece of muslin sitting in a sieve, and strain for at least an hour. Keep the liquid and discard the solids.

  • Step 2

    Line a 20 x 10cm Tupperware container with lightly oiled clingfilm. Soak the gelatine in cold water until soft and pliable. Heat the consommé in a small pan until warm to touch, then stir in the gelatine until dissolved. Allow the jelly to cool while you make the tomato petals. Blanch the plum tomatoes in boiling water for a minute, then remove the skin, quarter and remove the seeds to get 4 petal shapes per tomato. Pat dry with kitchen paper. Mix all the herbs with the jelly mix.

  • Step 3

    Build layers of plum tomato petals, covering each layer with tomato jelly. Repeat until you have filled your container. Cover and chill overnight until set.

  • Step 4

    Mix the goat’s cheese and crème fraîche in a bowl until smooth and creamy. Chill.

  • Step 5

    For the lovage oil, blend together the oil, lovage and salt. Chill for at least 20 minutes then sieve, removing the leaf bits, and keeping the green oil.

  • Step 6

    To serve, slice a piece of terrine about 2cm thick, being careful not to break the slice. Put a slice on each of 4 plates and take 2 or 3 generous spoons of goat’s cheese and arrange around the terrine, add a few heirloom tomato wedges and a blanched and peeled cherry tomato.

  • Step 7

    Scatter with a few broad beans (use frozen if they aren’t in season) and finish with a drizzle of lovage oil and a few salad or nasturtium leaves.

Why not grow your own nasturtiums for this recipe? Our friends over at gardenersworld.com have written a handy guide to growing nasturtiums here (both the nasturtium leaves and flowers are edible).

nasturtium flowers
Image credit: Getty

Nutritional Information

  • Kcals 255
  • Fat 20.3g
  • Saturates 8.8g
  • Carbs 6.1g
  • Fibre 2.4g
  • Protein 10.7g
  • Salt 0.9g