SWEET ROASTED TOMATOES WITH GARLIC AND THYME

Serves 4

450g (1lb) mixed heritage cherry and baby plum tomatoes, halved 2 plum tomatoes, cut into wedges

2 fat garlic cloves, thinly sliced 1tbsp each of fresh oregano and thyme leaves

1tbsp golden caster sugar Maldon salt and freshly coarse-ground black pepper 1tbsp balsamic vinegar

2tbsp olive oil

150g (5½oz) Saint Agur blue cheese

4tbsp crème fraîche

8 thick slices of walnut bread A large handful of fresh watercress Preheat the oven to 120°C/ fan 100°C/gas ½. Arrange the tomatoes in a single layer, cut side upwards, in a large roasting tin. Scatter the garlic, oregano, thyme, sugar, salt and pepper over. Drizzle the balsamic vinegar and olive oil over the top and roast for 1½ hours.

While the tomatoes are cooking, mash together the blue cheese and crème fraîche. Just before serving, toast the walnut bread and spread some of the blue cheese mixture over each slice. Scatter the tomatoes over the bread and top with some fresh watercress to serve.