ROAST TOMATO AND LENTIL SOUP There is a point, just before summer falls into the arms of autumn, when the tomatoes are perfect for roasting. It doesn’t really matter if they’re over-ripe or a little under-ripe; all are equal before the intense, caramelisi
SERVES 2
● About 1kg ripe tomatoes, cut in half
● 3 tbsp extra-virgin olive oil
● 1 red onion, finely diced
● 2 garlic cloves, thinly sliced
● ½ hot red chilli, deseeded and chopped
● 2 tsp coriander seeds, coarsely crushed
● 2 tsp cumin seeds, coarsely crushed
● 150g red lentils
● About 750ml vegetable stock
● Sea salt and freshly ground black pepper
TO SERVE
● Natural yoghurt (optional)
● Coriander leaves, with flowers if available
● Extra-virgin olive oil
Heat oven to 200°C/180°C fan/400°f/gas mark 6.
1. Place the tomato halves cut sides upwards on a large baking tray. Trickle over half the olive oil and season well with salt and pepper. Place the baking tray in the oven and roast the tomatoes for 45–60 minutes, or until they have collapsed and caramelised. Remove from the oven and allow to cool for a few minutes, then, using the back of a ladle, rub the tomatoes through a sieve, extracting all that rich, thick sauce. Discard the skin and seeds that are left behind in the compost.
2. When you’re ready to make the soup, set a heavy-based pan over a medium heat and add the remaining olive oil. When it’s warm, add the onion, garlic and chilli and fry gently for a couple of minutes, until the onion is softened but not coloured. Add the crushed spices, season with some salt and pepper and cook for a further 6–8 minutes, or until the onion is really nice and soft and the spices are wonderfully fragrant.
3. Lift half the onion mixture out of the pan and set aside for garnishing the soup later. Add the lentils to the pan, stir well, then add the roasted tomato sauce and the stock. Bring up to a simmer and cook gently, stirring regularly, until the lentils are done to your liking (should take about 25–30 minutes) and the soup has a nice, thick consistency. Season well with salt and pepper.
4. To serve, ladle the soup into warm bowls and spoon over the reserved spicy onion mixture, as well as a little yoghurt, if you wish. Tear over some fresh coriander leaves, and finish with some good olive oil.
SERVES 6
● 300g blueberries
● Juice and finely grated zest of ½ lemon
● 1 tsp thyme leaves
● 1 large knob of butter, melted, plus a little extra for greasing
● 1 tbsp unrefined granulated sugar, plus extra for sprinkling
● 50g plain flour
● 75g unrefined caster sugar
● Pinch of fine sea salt
● 2 eggs, lightly beaten
● 275ml whole milk
Heat oven to 200°C/180°C fan/400°f/gas mark 6.
Place the blueberries in a bowl with the lemon juice and zest and the thyme leaves. Crush a few through your hands to get the juices flowing. Grease a 24cm round cake tin or baking dish with a little butter. Scatter over the granulated sugar and give the tin or dish a shake to coat.
Sift the flour into a large bowl, add the caster sugar and pinch of salt. Combine the eggs, milk and melted butter in a separate bowl and pour half the mixture over the flour. Whisk until you have a thick yet smooth batter. Then, whisk in the remaining egg mixture – adding it in two portions like this will help keep the lumps at bay.
Scatter the berries out over the base of the prepared cake tin or baking dish. Pour over the batter then give the tin a shake to settle everything in place. Bake for about 30 minutes, until just set with a slight wobble in the middle.
Sprinkle the top with a little extra granulated sugar, and allow to cool for 10–15 minutes before serving.