These are basically pizzas with a polenta pastry crust. The advantage, apart from the fact that the base is deliciously crunchy and short, is that it’s much quicker and easier than pizza dough. I’ve suggested goat’s cheese here, but you can put whatever you like on them, The possibilities are endless: tuna or anchovy and caper berries; artichoke hearts and grilled red pepper; feta and thin slices of aubergine; slivers of garlic, pancetta, chorizo, strips of courgette, pine nu
I have been calling this sauce salmorejo for as long as I’ve been making it, but as I no longer remember where I saw the recipe or how far I’ve strayed from it I’ve decided to drop the fancy moniker. But it’s definitely Spanish-inspired and slightly piquant and it’s for serving cold with tuna, fishcakes, aubergines, pork, spicy sausages and any number of other things. It’s also useful in cooking – with rabbit, for example. 500g large, flavoursome tomatoes
2 red peppers or tw
There’s nothing to this. The tomatoes burst as they cook, creating a sauce while you enjoy your aperitif. Bream with tarragon is magical, but sea bass with thyme and red snapper with rosemary are equally winning combinations. Serve with new potatoes.
Serves 4 4 sea bream (about 450 g each)
5-6 tbsp extra virgin olive oil
8 leafy sprigs of tarragon
I lemon cut into 12 thin slices and then halved
450g baby plum or cherry tomatoes
Sea salt and freshly ground pepper
This is a breeze to make and looks smart – a pale yellow set-custard studded with cherry tomatoes, although in the picture above I used a smaller dish than usual and the tomatoes are rather submerged. Serve it hot or warm for a summer lunch or as a starter with a leafy salad (including some bitter or peppery leaves or basil) or a fennel salad. You could also serve cold leftovers with the Spanish sauce coming later in the month.
Serves 6 Butter for the dish
1 tbsp extra virg
This was one of the recipes I wrote for The Sunday Times. The others were published in August 2009, but this one had to be dropped at the last minute because there wasn't space. As it's always been one of my favourites, I've included it here. Gelée de Tomates Tomato jelly sounds like something you might have with peanut butter, so I’ve stuck with the French name. Sorry if it seems pretentious. The recipe isn’t. It’s tomato heaven: an essence-like concentration of flavour, sof
Fresh tomatoes are with us all year, but there’s still something about eating them in summer – even late summer – that’s so much better. Flavour, probably. And choice. Shops, markets and allotments are awash with different types – not just plum versus round or beef versus cherry, but named varieties, on and off the vine. I could have specified varieties for all the recipes below, but it’s not necessary and it would be frustrating: Sainsbury’s doesn’t sell the same ones as Wai
I had a damascene conversion to vegetables in the summer of 2004. Actually I had no choice. For eight weeks, I was not allowed to eat dairy products or animal fats and proteins, except for lean, skinless chicken. It wasn’t that I didn’t much like vegetables before. It was just that I had always regarded them as a support act for the main protein event. Suddenly, if I didn’t become more creative with my veg cooking, I was going to die of meal-time boredom. So, I made an effort