Architectural Digest (UAE)

Roasted romano peppers with white beans, tomatoes and taggiasche olives


Sweet tomatoes, roasted peppers and small, plump taggiasche olives ensure a good mix of flavours in this colourful, vibrant dish that’s perfect for a summer lunch outdoors. Serves 6.

6 medium romano peppers 350g mixed tomatoes, halved 5 sprigs of thyme, leaves picked

Heaped 1⁄2 tablespoon dried chilli flakes

50ml olive oil, plus extra for the beans

A handful of fresh oregano leaves

A handful of edible flowers, such as borage

For the beans

600g fresh cannellini beans, or other white beans, podded

100g cherry tomatoes

2 cloves garlic

2 bay leaves

2 sprigs of thyme

30 taggiasche olives

Salt and black pepper

• Preheat the oven to 200°C. Place the beans, tomatoes, garlic, bay leaves and thyme in a baking dish and add cold water until the beans are just covered, along with a splash of olive oil. Cover with foil and bake in the oven for 45 minutes to an hour, or until the beans are tender. Once cooked, season with salt and pepper.

• Meanwhile, place the whole peppers, halved tomatoes, thyme, chilli flakes and olive oil on a tray, add a pinch of salt, and place under a hot grill for 10–15 minutes, turning once, then rest for a further 10 minutes.

• Add the olives to the beans. Spoon into a dish and lay the peppers and tomatoes on top, finishing with a sprinkle of oregano and edible flowers.

A sort of Eton Mess, this light, fragrant recipe captures the very essence of summer. Serves 4–6.

For the sorbet

50g caster sugar 50g icing sugar 30g glucose 800g strawberri­es

For the meringue

75g egg white, from approximat­ely 2 large eggs 75g caster sugar

For the rose syrup

50g caster sugar

50ml water

4 organic garden rose heads, petals picked, setting some aside to garnish

To serve

A handful of strawberri­es, including wild or golden if available

250ml crème fraîche

• Start by making the sorbet. Gently heat the sugars together with a splash of water in a small pan so they dissolve, then allow to cool slightly (but not harden).

• Hull the strawberri­es and then purée in a food processor or blender until smooth. Pass through a fine sieve, then mix 400g of the purée with the sugars. Chill in the fridge.

• Once completely cold, churn in an ice-cream machine following the manufactur­er’s instructio­ns.

• Preheat the oven to 110°C. In a large, clean bowl, whisk the egg whites until they form stiff peaks. Whisk in a spoonful of the sugar at a time, whisking for a few seconds between each addition, until the mixture is glossy and voluminous. Line a flat tray with greaseproo­f paper, holding it in place with a little dab of the meringue mixture. Spread the meringue in a thin layer on the paper and cook for 1 hour, then remove and leave to cool.

• Meanwhile, make the rose syrup by heating the sugar and water together in a small pan. Simmer for 10 minutes until slightly reduced, then add the rose petals and gently heat for a few minutes, until infused. Allow to cool before straining into a clean bowl or jar.

• To assemble, break the meringue into shards and rustically layer in bowls with a spoonful of crème fraîche, a scoop of sorbet and a few strawberri­es, similar to an Eton Mess. Scatter with freshly picked rose petals and drizzle with rose syrup.

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