12 Oskar (San Marzano) tomatoes, skin peeled
1 tbsp fresh thyme
4 tbsp olive oil
2 Hass avocados (ripened)
2 tbsp sour cream
1 tbsp minced salty anchovy
2 tbsp sherry vinegar
5 tbsp olive oil, extra vièrge
1 teaspoon honey
300 gram fresh lamb fillet

Tomatoes: preheat the oven to 90°C
Halve the tomatoes. Remove seeds and throw away. Place tomatoes on a baking tray with baking paper. Spread a little olive oil over each tomato half. Sprinkle thyme over the tomatoes. Add salt and a little bit sugar. Put them in the oven to dry for at least 4 hours. Open the oven door each hour so the moisture can evaporate.
Avocado: Remove skin and stone from the avocado. Puree the avocado with sour cream, season with salt and pepper.
Anchovy vinaigrette: mix minced anchovy with sherry vinegar and honey, add slowly the olive oil.
Lamb fillet: season the lamb fillet, grill until the meat is rosé.
Stuff the dried tomatoes with avocado mousse. Place in the centre of a platen. Sprinkle with anchovy vinaigrette and dress the lamb fillet around.

Chef: Mrs. Angélique Schmeinck