Tomato Essence.

 

Chop cherry tomatoes, a small bulb of fennel, a garlic clove, half a stick of celery, and a small amount of red onion (half a shallot also works well) and place into a blender with a few torn basil leaves, a few drops of tabasco and a dash of Worcester sauce.

Pulse a few times until you have a puree and then transfer to a bowl, cover with clingfilm and refridgerate for six hours or overnight.

Line a clean bowl with muslin and pour the puree into it.

String the muslin up over the bowl and leave overnight to strain - do not squeeze the bag!

Once strained serve with a little chopped tomato and parsley or refriderate until needed.

Tomato and Cucumber Salad with Roquefort Dressing.

 For the dressing mix a little tarragon vinegar with a splash of sherry vinegar and mix in a small teaspoon of dijon mustard and some crumbled roquefort until it is a paste.

Season and slowly mix in extra virgin olive oil until it is the consistence of a dressing.

Use roasted tomato tapenade for the base of the salad and then add chopped tomatoes and cucumber.

Sprinkle with chopped parsley and chives with a little mint.

Dress and serve.

Tapenade and Roast Tomato Tapenade.

 

Add equal amounts of chopped black olives, capers, crushed garlic, lemon juice and extra virgin olive oil to a blender and blitz to a paster but not ultra smooth.

Alternatively you can do this gradually in a motar and pestle.

Season with  black pepper and loosen with a little more lemon juice or oil if nescessary.

Serve with toasted sourdough or other good bread.

For the roasted tomato version slow roast deseeded tomatoes in an oven and allow to coole and add to the blender with the olives and capers.

Soup au Pistou.

 

First make the Pistou by blanching a bunch of basil leaves in boiling water for 4-5 seconds and then cooling immediately in iced water, when cold squeeze out any excess water and chop.

In a mortar and pestle puree a few crushed garlic cloves with a some rock salt and ground white pepper - you can also add a small dash of lemon juice.

Add the basil and garlic mixture to a small blender with a good glug of extra virgin olive oil and pulse into a paste.

Finely chop onion, carrott and celery and in a large pan soften on a med/low heat in olive oil, seasoning well with salt and white pepper.

When the onion is translucent add some veg stock and water, and bring to a simmer.

Add chopped fennel, french beans and cook on a low heat until softened, until adding chopped courgette, broad beans and a few minutes later peas and chopped cherry tomatoes.

Just before serving stir in the pistou and add to warm soup bowls before grating some parmesan cheese over the top.

Serve with rustic bread or large crutons.

Pan Fried Asparagus with Balsamic Dressing and Parmesan.

Cut the woody ends off the asparagus and peel the tough outer skin off the base of the stems if you need too.

Heat a very small piece of butter in a pan with some oil.

When hot add the asparagus, season with salt and pepper. 

Roll the asparagus to coat in the butter and oil, repeating this several times while it is cooking to turn the stems and cook evenly.

While the asparagus is cooking mix a small teaspoon of dijon mustard into some balsamic mixing thoroughly - trickle in olive oil while still mixing to emulsify and form a dressing.

When the asparagus is cooked plate and drizzle the dressing over.

Add some parmesan shavings and serve.

Roast Cod with Olives and Capers in Tomato Sauce.

Chop and finely dice red pepper and half a chili and fry in olive oil on a medium low heat until softened.

Add chopped tomatoes (a can or packet is perfectly fine), black and green olives, capers and season with salt and pepper.

While the sauce is cooking through place seasoned and oiled cod onto a tray with a couple of slices of lemon on top into an oven to roast.

When the cod is roasted serve on top of the tomato and olive sauce with a sprikling of chopped parsley.

Linguine with Crab, Chilli and Thyme.

Place a a pan of salted water on the heat and when boiling add the linguine.

While the linguine is cooking add a finely chopped shallot, chopped garlic and a little sliced chilli to a pan and soften in olive oil.

When the shallot is translucent add the crab meat and the thyme - removed from the stalks and finely chopped.

At this point you can spoon in a little of the cooking water from the pasta and add a grind of pepper and some additional olive oil to create a sauce.

Drain the cooked linguine and mix into the crab sauce, plate and grate over parmesan and serve.