This was part of our initial menu at Super Vega when they opened in 2019. I wanted a way to celebrate the beautiful tomatoes that Lebanon grows, particularly the heirloom varieties that a farm called Gem Fruits had just started producing. It achieved everything I hoped the menu there would encapsulate: using local products in unusual ways, showcasing the bounty in Lebanon's agricultural sector.

There are several processes here, I know it's sort of cheffy, but I often find myself with many of these ingredients sitting in my pantry anyway as I consider them essentials to my cooking. Areesha is essentially ricotta cheese, but once you make your own you'll never go back to the store-bought stuff, I promise. Also, I featured an olive crumb which requires dehydrating olives and then blitzing them. Again, a process, but not difficult. Mixed with garlicky breadcrumbs it's a fabulous pantry item to keep up your sleeve for other dishes when you want to impress.