Bread the meat and fry with clarified butter. Place tomato panicles in the frying pan. Brush the tomatoes with oil, season lightly with salt and pepper and sprinkle with freshly chopped thyme and rosemary.
Preheat the oven to 180 °C, place the meat and tomatoes in the frying pan and cook for about eight minutes.
Peel the potatoes, cut into quarters and boil in salted water until soft.
Peel the pears, cut into quarters, remove the seeds and cut into large cubes. Peel onions and garlic cloves and cut into fine cubes. Cut off dried plums as well. Caramelize sugar in a saucepan, extinguish with white wine vinegar and juice of one lemon and let it melt. Add onions, pears, dried plums and garlic cloves and simmer gently for about 30 minutes. In between add salt and pepper and just before the end of cooking season with new spice, ginger, coriander, cumin and star anise. Make another two min.
The chutney can be prepared very well a day before.
Put sugar, mustard, vinegar, salt and pepper in a large enough bowl and whisk until smooth. Leisurely add olive oil in a thin stream, meanwhile using a whisk to beat the vinaigrette heartily. Rinse, clean and spin dry the wild herbs – also available as a mix ready to cook in fresh bags – just before serving. Add the flowers, mix with the dressing in a baking dish and then place on a salad plate dek