Chilled tomato & fennel soup

SERVES 4

This is a refreshing and light soup to enjoy for lunch or on a balmy evening. It’s a favourite summer French dish and

I swear Mum dreams of French food the most of any cuisine.

2 fennel bulbs, cleaned, trimmed and cut into quarters lengthwise, reserving a few fennel fronds

1 heaped tsp sea salt

1 tsp yellow mustard seeds

1 tsp coriander seeds

2 tbsp olive oil, plus extra

for drizzling 1 small onion, finely chopped

2 large garlic cloves, crushed

1 tbsp balsamic vinegar

½ tsp cracked pepper

1 tbsp lemon juice

500g tomatoes, skinned Crusty bread, to serve

1 Place the fennel in a saucepan with the salt and 450ml water. Bring to the boil and simmer for 10 minutes.

2 Crush the mustard and coriander seeds, either in a mortar and pestle or a food processor. Heat the oil in a large saucepan and add the crushed seeds and onion. Gently cook for 5 minutes before adding the garlic and cooking for a few more minutes.

3 Add all the other ingredients, including the water the fennel was cooked in, mix well and cook for 30 minutes, stirring now and then. When cool, purée and chill.

4 To serve, drizzle with a little olive oil and garnish with a fennel frond. Accompany with crusty bread.