Recipes

What you do

First combine all the herbs de Provence in a pestle and mortar, do this gradually, a tablespoon at a time, just to break them down slightly. They will sit together nicely in a clip top/screw-top jar and last for 6 months.

To mix as a seasoning, use 1 tablespoon of the herbs with the sugar, salt and pepper, mix well.

Prepare the tomatoes and peppers by cutting the tomatoes in half around the mid-section and lay on a parchment lined baking tray. Quarter the peppers, remove the seeds and membrane and cut into 3’s. Lay on a parchment lined baking tray. Drizzle the tomatoes and peppers with 3 tablespoons of olive oil, sprinkle with the seasoning.

Roast the tomatoes and peppers at 140c fan/160c/gas 3 for 45 minutes-1 hour, the tomatoes should be slightly shrivelled and golden at the edges. Turn the temperature up to 180cfan/200c/gas 6 and continue to roast the peppers for another 20 minutes until they are golden at the edges and soft.

Reserve any cooking juices to make a dressing – tip into a mixing bowl, add a heaped teaspoon of Dijon mustard, a little grated lemon zest, 2 tablespoons lemon juice, or white wine vinegar, 100ml olive oil. Then whisk together, taste and season to taste. If it tastes a little sharp, add a teaspoon of honey or agarve syrup.