Vegetable tian with Fried Basil

Serves 6-8

Enjoy this dish hot or at room temperature – it goes well with a leafy salad.

1 clove garlic, smashed 6 assorted small heirloom tomatoes, 2 small yellow courgettes, 2 small green courgettes, 2 small red onions, 1 small purple striped or regular aubergine, all cut into very thin rounds

Finely chopped fresh thyme, tarragon, rosemary and oregano Fleur de sel and freshly ground black pepper Extra-virgin olive oil, preferably French

For the fried basil

Organic canola oil, for frying Handful of fresh basil leaves Fleur de sel

Preheat the oven to 175°C, gas mark 3. To make the tian, rub the base and sides of a large gratin dish with the smashed garlic. Layer the tomatoes, courgettes, onions and aubergine in the dish, alternating the vegetables and fitting them very snugly. As you build each layer, sprinkle with the fresh herbs and season with salt and pepper. Once all the vegetables have been used, drizzle with olive oil.

Bake until the vegetables are tender – about 45 minutes.

Meanwhile, make the fried basil. Fill a 3.8-litre heavybottomed saucepan with enough canola oil to come a quarter of the way up the sides. Heat the oil over medium heat until it registers 175°C on a deepfat thermometer. Line a baking sheet with paper towels.

Once the oil is hot, working in batches, drop the basil leaves one at a time into the oil – it may splatter due to the moisture in the leaves. The basil will turn brilliant green and crisp in seconds. Use a slotted spoon to scoop out the leaves and place them on the paper towels to absorb any excess oil. Sprinkle with salt. Repeat the process with the remaining basil, letting the canola oil return to 175°C between batches. Sprinkle the tian with the fried basil and serve.