Boil the kettle. Cut out each tomato stalk, then place the tomatoes in a large heatproof bowl in the sink. Cover with boiling kettle water and submerge for 2 minutes exactly, then turn the cold tap on and let them cool.

Put a large frying pan on a medium-high heat. Season the trout with sea salt and place skin side down in the pan until golden and crisp, then remove (we’ll cook it through later). Click off the outer lettuce leaves, finely shred and put aside. Cut the lettuce heart into quarters and char for 1 minute, then remove.

Peel the potato and chop into 1cm dice, then put into the pan with 1 tablespoon of olive oil, stirring regularly. Trim the green beans, chop into 1cm lengths and add to the pan, then trim the spring onions, slice the same size and stir into the pan with the peas and shredded lettuce. Cook for 2 minutes, then stir in the flour, followed by 300ml of boiling kettle water. Sit the trout back on top, skin side up, cover, and cook for 5 minutes, or until cooked through.

Meanwhile, drain the tomatoes, peel and roughly chop, discarding most of the seeds. Scrape into a bowl with 1 tablespoon each of red wine vinegar and extra virgin olive oil. Halve and add the anchovies to the bowl. Pick in the tarragon, toss together, season to perfection and leave to macerate for a moment.

Pour the liquor from the tomato bowl into the pan, then divide up the veg, sit the trout and charred lettuce hearts on top, and serve with the tomatoes.