Smoky Sticky Toffee with preserved lemon

Method

1. Gather and prep everything first: unsalted butter, granulated sugar, all-purpose flour and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Turn the heat up, add the sticky toffee, and cook until deeply browned and aromatic.
4. Stir in the ripe tomatoes along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with a handful of herbs right before serving.
6. Plate it up while hot and pass extra at the table.