Roasted Tomato and Basil Soup

A tasty and nourishing soup which will be loved by the whole family. It is quick and easy to make, and uses roasted tomatoes and fresh basil so is perfect if you have a glut of tomatoes in your garden.

I make this during the summer months and then freeze it for colder days. This recipe serves 4.

1-1.5kg of tomatoes (vine ripened is best)

1 Spanish onion

3 tbsp of olive oil

sea salt and black pepper

750ml vegetable stock

a large handful of basil leaves

1 tbsp of balsamic vinegar

Freshly grated Parmesan to serve

Preheat the oven to 190ºC and line a shallow baking tray with parchment paper. This will save on the washing up later!

Cut the tomatoes in half across the middle and place them cut side up on a shallow tray (no need to skin them). Sprinkle with 2 tablespoons of olive oil, salt and pepper and place in the oven for 30-35 minutes. This will concentrate the flavours and bring out the natural sweetness of the tomatoes.

While that's happening, peel and chop the Spanish onion into chunks and put into a large saucepan with a tablespoon of olive oil. Cook over a low heat for 15 minutes of so stirring occasionally. Keep the lid firmly on to stop the onion from browning.

Once softened, add the roasted tomatoes and the stock and simmer for about 5 minutes. Turn off the heat and add the balsamic vinegar and the basil. Blend in the saucepan with a hand-held stick blender and check the seasoning. Add more basil leaves, salt and pepper as needed and blend again. Serve in deep bowls with a sprinkle of freshly grated Parmesan and a few croûtons.

If you also have a glut of courgettes in your garden, try my courgette and tomato soup.

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Easy Tzatziki

Tzatziki is a yoghurt based Greek sauce served either as a dip with pitta bread and fresh vegetables, or as an accompaniment to grilled or roasted lamb dishes, vegetable kebabs, or falafels. It is so easy to make using just a few simple ingredients to create a fresh and versatile dish.

½ large cucumber

350g full fat Greek yoghurt

1 large garlic glove, grated

2 tbsp olive oil

1 tbsp white wine vinegar

½ tsp sea salt

1 tbsp chopped fresh dill (or 1 tsp dried dill)

Grate the cucumber (no need to peel) and put into a sieve to drain. While that's happening, assemble your sauce ingredients and chop the fresh dill (keeping a sprig to decorate).

After an hour or two, gently press the cucumber with a spoon to extract the last of the juices.

Put the yoghurt, grated garlic, olive oil, vinegar and sea salt into a large bowl and mix together. Stir in the grated cucumber and chopped fresh dill. Spoon into a small serving dish and top with a sprig of dill for decoration. Serve with warmed pitta bread for dipping.

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Beetroot and Goat's Cheese Tart

This is an easy-to-make tart and the earthy flavour of the beetroot pairs well with the goat's cheese for a quick lunch during the winter months. I make this with a sheet of ready rolled puff pastry though, unlike my savoury tart collection you will need to pre-cook it slightly before adding the topping.

Goat's cheese is sold in all sorts of different shapes and varying strengths. I chose to use a mild goat's cheese log to crumble over the beetroot.

1 pack of ready rolled puff pastry

450g cooked beetroot, sliced

1 goat's cheese log

a sprinkle of black pepper

chopped walnuts

a handful of rocket

Take the pastry out of the fridge about an hour before you want to use it.

Preheat the oven to 200ºC (180ºC fan) and put a large baking sheet in the oven to get hot. (This will ensure your tart has a crispy base). 

Unroll the pastry, keeping it on the baking paper supplied. Score a 2cm border around the edge of the pastry sheet and prick the middle with a fork. Take the baking sheet out of the oven and lift the pastry sheet (and baking paper) onto the tray. Return to the oven and cook for 15 minutes or until slighty brown.

When the time is up, remove the tart from the oven and if the centre has risen, gently flatten it - I used a fish slice. Overlap the beetroot slices down the middle and crumble the goat's cheese on top. Give it a quick grind of black pepper and return to the oven for a further ten minutes or until the goat's cheese has browned.

Remove from the oven and garnish with a few chopped walnuts and some rocket leaves. Serve with a simple salad for a delicious lunch.

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