Ingredients

• 1kg ripe tomatoes
• 1tsp dried basil
• Salt and pepper
• Garlic granules (optional)
• 1 medium onion
• 1 small carrot
• 1 stick of celery
• 2tbsp olive oil
• 2tbsp tomato puree
• A good pinch of sugar
• 900ml-1ltr vegetable stock

Method

• Preheat your oven to 170C/150C Fan
• Cut the tomatoes in half and place them skin side down in a roasting dish. Drizzle with olive oil and sprinkle with salt, black pepper, dried basil and optionally a light dusting of garlic granules.
• Get these in the oven and slow roast for around 30mins.
• In the mean time prep your vegetables – peel and dice the onion, carrot and celery into small pieces.
• With around 10mins left on the oven, heat 2tbsp of olive oil on a low heat, then add the onion, carrot and celery.
• Cook on a low heat for around 10mins until soft.
• Add 2tbsp of puree and stir until coated.
• Add the tomatoes, sugar and a good amount of black pepper.
• Cover with a lid and cook for around 10mins until the tomatoes are softened and have released their juices.
• Add the stock and bring to the boil.
• Reduce the heat, cover with a lid and simmer for 25mins.
• Use a stick blender or food processor to smooth the soup.

Chef’s tip: You can freeze this soup for up to a month

Indregients (makes around 6 portions)

• 6-7 medium sized tomatoes
• 1 white onion
• 2 garlic cloves
• 1 leek
• 3 medium carrots (or 2 large)
• 3 celery sticks
• 1 medium sweet potato
• 1 red pepper
• 500ml vegetable stock
• Salt
• Black pepper
• Dried basil
• Garlic powder

Method

• Preheat your oven to 170C/160C Fan and lightly drizzle some olive oil in an oven dish
• Slice your tomatoes in half and place them skin side down in the dish. Sprinkle them with salt, pepper, dried basil and garlic powder.
• Put the tomatoes in the oven and cook for at least 45mins.
• While they’re cooking, put a large high sided saucepan on a medium heat and add some olive oil.
• Slice the onion and garlic, and add to the pot.
• Next slice the leek and add this.
• Now for the red pepper.
• Keep going with the celery, carrots (keep the skins on for extra fibre), and the sweet potato (peel this one), chopping them into small pieces and add them to the pot.
• Stir the vegetables every few minutes until the tomatoes are done.
• Take the tomatoes out of the oven, add them to the pot and stir them in to release the juice.
• Add the vegetable stock and a good amount of black pepper.
• Cover and simmer for at least 30mins.
• Use a good stick blender to whizz the soup into a smooth mixture.
• Serve and enjoy!

Chef’s tip: Serve with a butter/garlic sauce, creamy white wine sauce or a basic tomato and basil.

Serves: 3-4 people

Ingredients

• 350g/12oz sweet potato in skins
• Small piece of peeled fresh ginger, very finely grated
• Salt and pepper
• 1 egg yolk
• 1tbsp grated parmesan
• 150g/5oz plain flour
• Olive oil

Method

• Preheat oven to 200C/180C Fan/400F/Gas 6
• Wash the potatoes, prick with a fork and cook them on a baking tray for around 40mins-1hr (or until soft).
• Remove potatoes from the oven, slice in half and let cool for 2mins.
• Scoop out the flesh onto a clean tea towel/kitchen towel or muslin and squeeze to remove any excess moisture.
• Put the potato in a bowl and add the ginger, seasoning, egg yolk and parmesan.
• Sift in the flour and mix together with a fork and fingers for a soft warm dough – HANDLE LIGHTLY
• Cut into 4 pieces on a lightly floured surface
• Roll each piece into long thin sausages and cut into small pieces.
• Cook in boiling water for 2mins or until they rise to the top.