Smoked tomatoes

*If you want to use smoked tomatoes in this dish, here’s how to make them at home.

Ripe roma tomatoes, white central cores cut out

Caster sugar, for sprinkling

Salt lakes and freshly ground black pepper Good handful of woodchips suitable for smoking

To smoke the tomatoes, you’ll need a 2-litre pot, a bowl illed with icy cold water, a roasting tray large enough to hold your tomatoes (but small enough to it in your fridge), a wire rack that will it inside your roasting tin, and a spare shelf in your fridge. Preheat the oven to 230°C.

Fill your pot with 1 litre of water and bring to the boil over a high heat. Lower your tomatoes into the water, being careful of hot splashes, and leave for 10 seconds. Scoop them out with a slotted spoon and submerge the tomatoes in the iced water to blanch them.

Now peel the tomatoes, then rub each one with sugar, salt lakes and freshly ground black pepper. Place them on the wire rack.

Heat the smoking chips in a wok or frying pan. When they start to smoke, tip them into your roasting tray then sit the rack of tomatoes on top. Cover with foil, pierce ive holes in the foil, then it’s into the oven for 5 minutes. Take out straight away.

Place the roasting tray in the fridge, on a thick tea towel so your fridge shelves don’t melt. Leave until the tomatoes are cool. They will keep in an airtight container in the fridge for about 7 days.