TODAY’S RECIPE:

Roasted red pepper & tomato soup with ricotta

WEEKNIGHT staple. SERVES 2.

Ingredients

400g tomatoes, halved 1 red onion, quartered 2 romano peppers, roughly chopped 2 tbsp good-quality olive oil Few thyme sprigs 2 garlic cloves, bashed in their skins 1 tbsp red wine vinegar 2 tbsp ricotta Few basil leaves 1 tbsp mixed seeds

Method

1. Heat oven to 200c/180c fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in garlic and thyme, then roast for 25 to 30 minutes until all the veg has slightly caramelised.

2. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks. Mix the vinegar into the tin then blend everything using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml).

3. Reheat if necessary, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil.