SWEET POTATO & BEAN CHILLI WITH PICKLED RED ONION

I am continuing in my effort to eat healthy and wholesome this January, whilst still keeping recipes tasty and warming, especially when it's so bloody cold outside and comfort food is all you really craves.

This sweet potato chilli, packed with veg and beans and topped with avocado, sour cream and homemade pickled onions ticks ALL those boxes and is also pretty much a one pot wonder, meaning minimal kitchen mess and maximum flavours!

I really enjoyed this after a long first week back in office reality and hope you will too!

SERVES 3-4

CHILLI INGREDIENTS 

• 1 Tbsp vegetable oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 red chilli, finely chopped
• 1 Tbsp ground cumin
• 2 tsp dried oregano
• 1 tsp smoked paprika
• ¼ tsp ground black pepper
• 2 Tbsp tomato paste
• 1 tin canned crushed tomatoes
• 2 cups water
• 1 tin cooked black beans
• 1 tin cooked kidney beans
• 2 vegetable stock cubes
• vegetable bouillon cubes, crushed
• 2  large sweet potatoes, cubed
• 1  red pepper, finely chopped
• 1 tin of sweetcorn

RECOMMENDED TOPPINGS

• 2 avocados, sliced
• Pickled red onions (recipe below)
• Sour cream
• Coriander

METHOD

• To a large saucepan on high heat, add the oil and onion and cook until golden.
• Then add the garlic and spices and cook while stirring for another 1 - 2 minutes more.
• Add a bit more oil followed by tomato paste. 
• Cook to toast for 1 more minute, stirring throughout.
• Deglaze the pot by adding in the crushed tomatoes, water, beans, lentils, stock cubes, sweet potato, and pepper.
• Bring everything to a boil, reduce to a simmer, and cook partially covered for 30 minutes. 
• Stir every 5 - 10 minutes.
• If a thicker consistency is desired, remove the lid and cook uncovered for several more minutes. 
• Stir in the corn in the last few minutes before serving.
• Add all your toppings and enjoy.

PICKLED RED ONIONS

INGREDIENTS

• 1 medium red onion, thinly sliced
• ½ cup apple cider vinegar
• 1 cup warm water
• 1 tablespoon sugar
• 1 ½ teaspoons salt

METHOD

• Combine vinegar, water, sugar, and salt in a medium bowl. 
• Whisk together until sugar and salt is fully dissolved.
• Place onion in a jar or bowl. 
• Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. 
• Pickled onions will last for a few weeks stored in the refrigerator.

MY 10 FAVOURITE HEALTHY RECIPES

Like most of us, I just about drank and ate everything in sight over the Christmas break which was glorious and very, very fun, but now that we are facing a long and cold January many of us want to eat healthy, work out and stay away from the booze for while, me included.

But eating and cooking in a more healthy and wholesome way does not mean you have to live off salads and bland vegetables, which is why I have compiled my 10 favourite tried and tested healthy recipes to get you through January!

1. MISO MUSHROOMS WITH SWEET POTATO MASH & MISO GRAVY

2. ALASKAN SALMON CAESAR SALAD

3. ONE PAN COCONUT & LEMON ORZO WITH SWEET CHILLI SALMON

4. BUTTERNUT SQUASH, LEEK & MUSHROOM GRATIN WITH BUTTER BEANS

5. SALMON WITH COCONUT MISO SAUCE & SWEET POTATO MASH

6. SESAME GINGER NOODLE SOUP WITH CARAMELISED MUSHROOMS

7. COD TRAY BAKE WITH BUTTERBEANS, GREEN BEANS AND AIOLI

8. KIMCHI FRIED RICE

9. BROCCOLI, POTATO & SALMON TIKKI TRAY BAKE

10. PRAWN, BUTTER BEAN & FETA TOMATOEY STEW WITH DILL AND HARISSA

BAKED CHEESY GNOCCHI WITH KALE & BRUSSELS SPROUTS

Compulsory Christmas overeating is just around the corner, so I have been trying to rustle up comforting yet veg packed food in the run up to the big day.

Yes, there is some cheese involved in the making of this dish, but also a ton of kale and Brussels sprouts that are combined with some gnocchi and a quickly whipped up béchamel before being baked in the oven to get you a delicious, warming gratin that is perfect as a veggie friendly main on a cold December evening!

SERVES 2 

INGREDIENTS

• 400g Brussels sprouts 
• 1 bunch of kale (chopped)
• 1 leek (sliced)
• 500g gnocchi
•  cloves garlic (minced or grated)
• 2 tbsp flour
• 2 tbsp oil
• 600ml milk
• Parmesan
• A few sprigs fresh thyme 
• Pinch of nutmeg
• Salt and pepper


METHOD

• Prep the veggies: 
Heat a large pan over medium heat. 
• Add a splash of olive oil and the Brussels sprouts, cooking for ~10 minutes until 80% done. 
• Add a splash of water to help them steam, then set aside in a bowl.

• Toss the kale into the same pan with a little water, steam for a few minutes, and add to the bowl with the sprouts.
• Wipe out the pan, add more olive oil, and cook the gnocchi until golden and crispy on all sides. 
• Add to the bowl with the veggies.
• Make the béchamel:
In a large pot, sauté the leeks in olive oil with a pinch of salt until soft. 
• Stir in the garlic and thyme, cooking for another minute. 
• Sprinkle in the flour and cook for 2–3 minutes, then slowly whisk in the milk. 
• Let simmer until thickened. Finish with a generous handful of Parmesan, a pinch of nutmeg, lemon zest, salt and pepper.
• Assemble and bake:
 Combine the Brussels sprouts, kale, and gnocchi with the béchamel, then pour into an ovenproof dish. 
• Top with grated cheese and bake at 180°C for 25–30 minutes.

• Let the dish cool for about 5 minutes and then TUCK IN!

CAULIFLOWER, MUSHROOM & WALNUT 'BOLOGNESE'

I have tried my fair share of vegetarian takes on the ultimate comfort that is a spaghetti bolognese and none had come even close to the meaty original. That all changed with this outstanding cauliflower, mushroom and walnut 'bolognese'!

Yes, without a food processor there is quite a lot of chopping today (which I find quite therapeutic anyways) but the end result is really, really worth it. The sauce is rich, comforting and in terms of flavour literally like a proper bolognese sauce, just without a single animal harmed. 

This will win over even the most ardent carnivore and I will for sure be adding this to the regular recipe repertoire.

INGREDIENTS

• 2 Sticks Celery
• 150g Walnuts
• 4 Sprigs Thyme
• 2 tbsp Miso Paste
• 450g Chestnut Mushrooms
• 1 Cauliflower
• 1 Onion
• 500g Pappardelle
• 5 tbsp Tomato Purée
• 4 Garlic Cloves
• 70g Parmesan
• 6 tbsp Olive Oil
• 600ml Water
• 5 tbsp Single Cream

METHOD

• Heat oven to 230°C. 
• Grab your food processor if you have one – it will be your best friend here! 
• If you don't, no panic. 
• Simply finely chopping will do the job. 
• It will slightly increase your prep time but I promise, it’s worth it.
• Add the mushrooms to the processor and pulse until coarse. 
• Break the cauliflower into florets and, working in batches, repeat the process until the cauliflower starts to resemble grains of rice. 
• Add cauliflower and mushrooms to 2 lined baking trays and drizzle with most of the olive oil. 
• Season with salt and lots of pepper, then roast for 20 mins. 
• Add the walnuts, give it a good mix, and cook for 15 more, flipping the trays to make sure it's all golden. You want everything to be golden and starting to catch - then it’s done.
• Blitz celery, onion and garlic in the processor, no need to clean it out. 
• Heat the remaining oil over a medium heat and cook it all in a pan for 10 mins along with the thyme. 
• Add tomato purée and miso, and cook for 2 mins, then add the cauliflower, mushrooms, and walnuts and water. 
• Simmer for 20 mins until thickened.
• Then mix through the cream.
• Get your salted pasta water on to boil, then add in the pasta, cooking to package instructions. 
• Grate your parmesan. 
• Add the Parmesan to the ragù and transfer the pasta directly from its pot along with a good slosh of pasta water. 
• Mix vigorously to emulsify until it's really glossy. 
• Garnish with more thyme and a little more Parm if you like and ENJOY!

PRAWN & VEG YAKI UDON

I had a weekend of hosting and making pasta bakes (my go to option when having people over for dinner as you can prep everything ahead of time and just have to shove it all in the oven once everyone is there and hungry), so fancied something lighter and cheese-less when it came to my Sunday dinner. 

This super easy and quick to make udon dish is packed with veg (you can literally throw in whatever you  have hiding in the fridge that needs using up), juicy prawn and a tasty, sticky sauce that brings everything together.

Finish it all off with a fried egg, a sprinkle of sesame seeds and a drizzle of chilli oil and you have a bowl of comforting but good for you food that is perfect for a cold and dark Sunday solo supper!

 SERVES 2

INGREDIENTS

• 3 packs fresh udon noodles
• 250g raw king prawns
• 1 shallot, thinly sliced
• 1 aubergine, thinly sliced
• 1 red chilli, minced
• 4 garlic cloves, minced
• 150g broccoli florets
• 150g mushrooms, sliced
• 1 carrot, julienned
• 2 spring onions, sliced
• 2 tbsp soy sauce
• 2 heaped tbsp oyster sauce
• 2 tsp rice vinegar
• 1/2 tbsp honey
• 1 tbsp sesame oil
• Vegetable oil

TO SERVE

• Crispy fried egg
• Spring onions, diagonally sliced
• Toasted sesame seeds
• Chilli oil

METHOD

• Start by preparing all your vegetables. 
• Thinly slice everything (this makes it cook super fast).
• Add a splash of vegetable oil and sesame oil to a large frying pan and set heat to high.
• Add your shallot, garlic, chilli, and spring onions. 
• After a minute it should be fragrant, so add the rest of your vegetabless. 
• Once everything remove from the pan.
• Meanwhile, boil the water for your udon. 
• Cook according to the packet instructions – fresh udon should only take 1-2 minutes
• Pat dry your prawns and season with salt and pepper. 
• Add another splash of oil to the wok, keeping it on a high heat, then quickly sear your prawns on both sides
• Once pink and cooked through, add your udon and vegetables
• In a small bowl, whisk together the soy sauce, sesame, oyster sauce, rice vinegar, and honey. 
• Pour over contents of the wok, and toss until everything is well combined.
• Garnish with a crispy fried egg, sesame seeds, chilli oil, and thinly sliced spring onions. 
• Enjoy!

BUTTERNUT SQUASH, SAGE & HOT HONEY ORZO

As you can probably tell by now I love cooking with butternut squash during autumn and this butternut squash orzo with hot honey and sage may just be my favourite recipe featuring it yet!!!

It also saw me cooking with the very "of the moment" hot honey (honey infused with chilli) for the first time and it definitely won't be the last time! 

As was and is the case with a drizzle of truffle oil to give a dish that extra va va voom, hot honey is that perfect mix of sweet and spicy that elevates this vegetable based dish into something quite outstanding.

There are few prep steps involved but trust me on this one, the restaurant worthy end result will make it worth the time and effort. 

Definitely in my top 5 home cooked dishes of the year and a must make to impress whoever is coming over for dinner.

SERVES 3-4

INGREDIENTS

• 1 ½ kg Butternut Squash
• 2 White Onions
• 4 Tomatoes
• 4 Garlic Cloves
• 1 tsp Chilli Flakes
• 40g Fresh Sage
• 400g Orzo
• 600 ml Vegetable Stock
• 60g Hot Honey
• 60g Parmesan
• ½ Lemon
• 40g Salted Butter
• Rapeseed Oil

METHOD

• Heat the oven to 200°C fan.
• Cut the squash in half from stem to tip. Scoop out the seeds and set to one side. 
• Keep the skin on the white onion and quarter it through the root. 
• Halve the tomatoes.
• Cut each half of the squash into 4-6 wedges and spread over a baking sheet, making sure there’s plenty of space between each piece. 
• Arrange the onion quarters, tomatoes and unpeeled garlic cloves in the gaps, cut-side down, then drizzle with a generous glug of rapeseed oil, turning the squash pieces so they’re glossy. 
• Sprinkle with the chilli flakes and a generous pinch of salt. 
• Roast for 35-45 mins, until the squash are bronzing and blistering at the edges, turning the wedges over after around 25 mins.
• Meanwhile, spread the squash seeds over a small baking sheet, using two forks to separate the seeds from the flesh. 
• Don’t worry too much if some are attached or there are still clumps of flesh – it all tastes good. 
• Drizzle with a glug of rapeseed oil, and add a good sprinkle of salt. 
• Roast in the oven for 20-25 mins until golden, shuffling the tray once or twice. 
• When there’s 10 mins left, add the sage leaves to the tray, dragging them through the oil first.
• Cook the orzo in salted boiling water for 2 mins less than the packet time (so probably 8 mins), until the chalkiness is just gone, but the grains are not totally swollen. 
• Drain through a sieve and rinse under a cold running tap to cool them down. Mix with a fork to separate the grains then return to the saucepan.
• Once the squash pieces are tender and coloured at the edges, transfer half to a blender, along with the tomatoes, onion pieces, garlic and any juices on the tray (remove the skins from the onion and garlic as you do this). 
• Add the butter, a pinch of salt and ⅔ of the stock to the contents of the blender and blitz until it’s a silky smooth sauce.
• Add a drizzle of hot honey to the squash pieces, then return to the oven (turning it off at the same time).
• Pour the sauce into the orzo pan and set over a low-medium heat to warm through for 2-3 mins. 
• Grate in ⅔ of the Parmesan and squeeze in the lemon juice. 
• The orzo will swell and stiffen but you want something that flows like the loosest risotto, so add more stock if you need to, then check for seasoning before dividing between pasta bowls or plates.
• Top with the squash wedges, a grating of Parmesan, the roasted seeds and sage and a really generous drizzle of hot honey.

MUSHROOM GNOCCHI BAKE

  

I LOVE mushrooms and they work a treat in this comforting, super easy to make creamy and cheesy mushroom gnocchi bake!

The taleggio slices on top are a must, giving the bake a luxurious melted cheese topping which is the warming food we all need on a rainy autumn day!

Serves 3-4

INGREDIENTS

• 150g Spinach
• 1 Clove Garlic
• 1 Lemon
• 4 tbsp Single Cream
• 100g Taleggio
• 2 tsp Chilli Flakes
• 25g Parsley
• 15g Thyme
• 200g Mushrooms
• 250g Chestnut Mushrooms
• 800g Gnocchi
• Olive Oil

METHOD

• Slice up your mushrooms. 
• Add a splash of olive oil to a frying pan. 
• Cook the mushrooms until browned and shrivelled.
• Add your crushed garlic, the thyme leaves, half your chilli flakes and half of your parsley chopped. 
• Add the zest from your lemon/s. Mix everything in. 
• Add single cream. 
• Allow it to bubble down and add your spinach. 
• Leave it to wilt.
• Add gnocchi to a bowl and cover with boiling water. 
• Leave for 5 minutes.
• Back to your sauce. 
• Once the spinach has wilted, add the juice from half of the lemon/s.
• Add a little of water from the gnocchi bowl to the sauce. 
• Mix together. 
• Drain the gnocchi and add to the sauce.
• Mix everything together. 
• Season well with salt and pepper. Add more gnocchi water if needed.
• Pour the gnocchi into an oven proof dish. 
• Top with slices of taleggio, sprinkle on the rest of the chilli flakes and place under the grill for 10 minutes, until golden and bubbling.
• Spoon out the gnocchi, top with the remaining chopped parsley and tuck in. 
• Enjoy

CHEESY BUTTERNUT SQUASH, LEEK & MUSHROOM GRATIN WITH BUTTER BEANS

On a cold and rainy day like today there really is nothing better than an oozy gratin, hot out the oven, for dinner.

This gratin also happens to be packed with tons of veg, as well as protein from the butter beans, with a little bit of cheese and cream added into the mix for a touch of indulgence to make even the most miserable day a little better.

SERVES 2-3

INGREDIENTS

• 2 Leeks
• 200g mushrooms
• 15g Sage
• 1 Butternut Squash
• 470g Drained Butter Beans
• 1 tbsp Wholegrain Mustard
• 300 ml Single Cream
• 150 g Extra Mature Cheddar 
• Olive Oil
• Salt & Pepper

METHOD

• Preheat your oven to 200°C.
• Wash and finely slice your leek an mushrooms, roughly chop the sage. 
• Place a saucepan over medium heat and add 2 tbsp of olive oil. 
• Add the leeks, mushrooms and sage and sweat down for 5 mins until soft and golden.
• While the veg cooks, wash and slice your butternut squash into roughly half centimetre thick slices and set aside. 
• Grate the cheddar and also set aside.
• Drain your butter beans and add to the leeks along with the mustard and cream, mix well and season with salt and pepper.
• In a large oven dish, spread a layer of squash, followed by half of the butter bean mix and roughly a third of the grated cheddar.
• Repeat with a second layer of squash, butter beans and cheddar, then a final layer of squash and the remaining cheddar.
• Place into the oven for 40 mins until the squash is tender and the cheese is golden brown.
• Allow to rest for 5 mins before serving.

SAUCY MUSHROOM NOODLES IN STICKY SAUCE // SPICY SMASHED CUCUMBER

I am finally back on the new recipe train after a gruelling fashion month, which more often than not saw me reverting back to tried and tested recipes when the time to cook was sparse rather than even attempt to be creative or try something new!

To start off things here is a super quick, super easy recipe for saucy mushroom noodles in a sticky sauce with a side of spicy smashed cucumbers!

A word of caution - go easy on the chilli with the smashed cucumbers… I may have gone a little overboard and ended up having to down some milk to regain feeling in my tongue!

SAUCY MUSHROOM NOODLES IN STICKY SAUCE

SERVES 2

INGREDIENTS

• 400g oyster mushrooms (or your mushrooms of choice)
• 4 tbsp water
• 2 heaped tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 2 tsp sugar
• 4 garlic cloves, minced
• 1 tbsp vegetable oil (or any neutral oil)
• 4 spring onions, thinly sliced, whites and greens separated
• 2 portions of ready-to-cook noodles (any type)

METHOD

• Tear or slice the oyster mushrooms into thin strips. 
• In a small bowl, whisk together the water, oyster sauce, dark soy sauce, light soy sauce, Shaoxing wine, sugar and garlic, then set aside for later
• Heat the vegetable oil in a large non-stick frying pan or wok over medium-high heat.
• Add the mushrooms and spring onion whites, season very lightly with salt and stir fry for 5 to 7 minutes, or until the mushrooms are cooked.
• Add the sauce made in step 1 and cook, stirring occasionally, for 2 to 3 minutes, or until slightly thickened, then remove the pan from the heat.
• In a separate pot, cook the noodles according to the packet instructions, then drain.
• Return the saucy mushrooms to the stove over a medium-high heat. 
• Add the noodles and stir fry for 2 to 3 minutes, or until everything is nice and hot and the sauce nicely coats the noodles.
• Transfer to a platter and top with the spring onion greens, then serve and enjoy.

SPICY SMASHED CUCUMBER

INGREDIENTS

• 1 large cucumber
• ½ tsp fine sea salt
• 2 garlic cloves, minced
• 2 tbsp rice vinegar
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tsp chilli flakes or Chinese-style chilli oil
• 1 tsp sugar

METHOD

• Trim the ends of the cucumber. 
• Using the flat side of your knife or a rolling pin, gently smack the cucumbers until they split, then slice into small bite-sized chunks.
• Transfer to a sieve, sprinkle with the salt and toss to coat. 
• Leave to sit for 10 to 15 minutes to drain some of the cucumber water.
• Transfer the drained cucumber pieces to a medium mixing bowl. 
• Add the remaining ingredients and toss to combine, then serve and enjoy.

SCAMORZA & COURGETTE LASAGNA

I absolutely love scamorza (a smoked cheese very similar to mozzarella) and had been wanting to try it as part of a main dish for a while. 

This courgette lasagna with a homemade béchamel sauce seemed the perfect opportunity to finally make that happen and the end result was a rather delicious, unusual, vegetarian friendly lasagna that I will most certainly make again!

Serves 4

INGREDIENTS

• 3 tbsp olive oil
• 3 medium courgettes, roughly chopped into chunky pieces (580g)
• squeeze lemon juice
• 11 lasagna sheets 
• 200g scamorza, torn
• 60g parmesan, grated
• salt + pepper

BECHAMEL SAUCE

• 80 g (6 tbsp) unsalted butter
• 80 g (2/3 cup) all purpose flour
• 800 ml (3 1/3 cups) whole milk
• 1/4 tsp fine sea salt
• Pinch of nutmeg (optional)

METHOD

• Preheat the oven to 200C degrees + prep a 9inch baking tray.
• Set a large frying pan to a medium to high heat + add half the courgettes with 1 tbsp olive oil. 
• Season with salt + pepper. Fry for 5-6min or until golden on all sides + cooked. 
• Do the same with the 2nd batch. 
• Squeeze lemon juice over fried courgettes.
• To make the béchamel In heavy bottom saucepan melt the butter over low heat. 
• Sprinkle the flour on top; mix well with a wooden spoon.
• Cook, stirring frequently, for 30 seconds to 1 minute to make a light roux. 
• It will look like thick paste. 
• Do not burn.
• Take the pan off the heat. 
• Add 1/2 cup milk and whisk thoroughly to break up the lumps. 
• Keep whisking until the mixture looks creamy. 
• Slowly add the rest of the milk, whisking continuously as you pour. 
• Return the pan to the heat. 
• Adjust to medium-low. 
• Cook the sauce, whisking often, until it has thickened to the consistency of runny sour cream (it will thicken more as it cools). 
• This should take about 12 minutes or more depending on the size of your pan. 
• Season with salt to taste.
• When ready, the sauce should coat the back of a wooden spoon
• Now time to assemble!
• Add a few spoons of the béchamel to the tray to create a thin layer. 
• Then a layer of lasagna sheets followed by more béchamel sauce.
• Top with half the courgettes scattered on top and the scamorza + parmesan and then repeat again! 
• Finish with a layer of pasta on top, more of the béchamel sauce, some more scamorza and salt + pepper. 
• Place in the oven for 35mins or util the pasta is cooked. 
• Leave to sit for 5-10mins before serving!

SPAGHETTI ALLA NERANO

I have been trying to perfect my pasta with courgettes for years now and have made a ton of recipes along the way - this Stanley Tucci approved Spaghetti Alla Nerano may just be my favourite yet!

It takes a little time to prep (you can't rush deep frying the courgette in batches until golden brown) but the effort is more than worth it.

The ingredients may seem simple on paper but the end result shines in terms of flavours and truly makes the courgettes the deserving star of this dish.

SERVES 4

INGREDIENTS

• 1 kg Courgette
• 300ml Olive Oil
• 25g Basil
• 400g Spaghetti
• 50g Butter
• 100g Parmesan
• 100g Pecorino

METHOD

• Finely slice the courgettes into rounds about 3mm thick 
• Heat the olive oil in a high-sided pan to 170°C. 
• You can test this by throwing in a round of courgette – it should sizzle immediately.
• Fry all of the courgettes in batches until it’s deep golden brown, placing the fried courgettes onto a large paper towel-lined baking tray as you go. 
• Once they're all fried, transfer to a bowl, toss with a tsp of salt and place into the fridge. 
• Place a large frying pan over a low heat and add the courgette, a quarter of the butter and 2 tbsp of water. Warm gently, stirring occasionally.
• Put the spaghetti on to boil in lightly-salted water. 
• Once the pasta is still nice and al dente, transfer to the pan with the courgettes along with 100ml of the cooking water. Tear in the basil leaves, add the remaining butter and stir vigorously.
• Add most of the cheese (save 2 tbsp for garnish) then continue stirring to make a creamy, glossy sauce that coats the pasta.
• Plate up and top with the cheese.

TOMATO TARTE TATIN WITH ROCKET & LEMON MASCARPONE

I love going to a restaurant and leaving so inspired by what was on the menu that I simply have to recreate it at home, and that was very much the case after my visit to the wonderful Limmat in Marseille.

Every single small plate we sampled left me in awe, and I was particularly keen to make my own version of their the in-season tomato tarte tatin with lemon mascarpone, which we had as the grand finale of our mains, encapsulating the taste of summer in a wonderful slice of this French upside down tart.

I had also never made a tarte tatin, so I was obviously also up for the challenge! After some online investigating I found a great recipe from one of the food writers I truly admire, Anna Jones, which I tweaked and added to ever so slightly with the addition of lemon mascarpone, to get as close to Lammat’s version as possible and I think I very much succeeded with the final result.

Yes, this sort of recipe takes a bit of time and patience (though the actual cooking involved is quite straightforward),  but this stunning tart is a real showstopper, a summer show piece for any dinner party or BBQ that I want to make at least a couple times again before summer draws to a close, keeping a little bit of the Marseille spirit with me in London!

Serves 4-6

INGREDIENTS

• 1kg of good ripe tomatoes (I use a mixture of different coloured ones, both big and cherry)
• Salt and freshly ground black pepper
• Olive oil
• 3 red onions, peeled and finely sliced
• 1 tbsp red wine vinegar
• 1 tsp brown sugar or honey
• Butter, for greasing
• A 200g pack of all-butter puff pastry
• 1 egg, beaten
• 200g mascarpone 
• 1 lemon, juiced and zested 
• 200g rocket

METHOD

• Halve the tomatoes and put them cut-side up on a baking tray with a little salt, pepper and olive oil. 
• Bake them in a low oven at 100C/210F for 3-4 hours to slowly roast and sweeten. 
• You may need to take some of the smaller tomatoes out a bit earlier, so keep an eye on them. Once cooked, allow to cool a little.
• Next make the caramelised onions. 
• Heat a little olive oil on a medium heat and add the sliced onions. 
• Cook for 10 minutes to sweeten and soften before adding the vinegar, sugar or honey and the leaves from a few sprigs of the oregano (saving the rest for later) and a good pinch of salt and pepper. 
• Cook for 30-40 minutes until really soft and sticky.
• Butter a cast-iron or heavy frying pan about 24cm in diameter and lay the tomatoes cut-side down in a kind of mosaic, fitting them all together. 
• Once they are all squeezed in, scatter the onion over the top.
• Roll out the pastry until it’s about 1cm thick and cut out a circle just bigger than your pan. 
• Lay it over the onion mixture and tuck in the sides. 
• You can stop here and put the tart into the fridge if you like.
• Once you are ready to cook, preheat the oven to 200C/400F/gas mark 6. 
• Brush the pastry with a little beaten egg and put it into the oven for 25‑30 minutes until golden all over and bubbling around the edges.
• While the tart is cooking mix the lemon zest and juice into the mascarpone and whip with a spoon until well combined.
• Put the lemon mascarpone in the fridge until the tart is ready to serve.
• Once the tart is golden and bubbling, take it out of the oven and allow it to sit for 5 minutes before running a knife around the edge and carefully turning out on to a plate. 
• Serve the tart with the lemon mascarpone and rocket.