• 20 small tomatoes
  • 400g andouille (ideally Guéméné or Viré varieties)
  • 50g sultanas
  • 4 spring onions
  • 1 tbsp finely chopped coriander
  • 1 tbsp finely chopped Thai basil
  • 3 shallots, finely diced
  • 3 tbsp rice vinegar (or wine vinegar)
  • 3 tbsp olive oil
  • 50g capers
  • 30g chopped ginger
  • 150g rocket
  • 5cl olive oil
  • Celery salt
  • Cut the andouille into small dice and pan fry quickly in 3 tbsp olive oil
  • Add the shallot and deglaze with the rice vinegar
  • Take off the heat, add the spring onions, coriander, Thai basil, chopped capers and ginger
  • Hollow out the tomatoes, cutting the lids off. Season with celery salt and leave upside down. Then, pop them upright, drizzle with olive oil and fill with the cooked andouille mixture.
  • Meanwhile, add olive oil, a little water and celery salt to the rocket and mix well. Drain off any excess liquid.
  • To serve, place the stuffed tomatoes on small plates, and garnish with the rocket salad. You can also decorate with thin slices of andouille around the plate.