- 10 ripe tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 8 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 garlic cloves, crushed
- 4 carrots, cut into batons
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 6 thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 4 bay leaves
- 300ml white wine
- 1kg frozen petits pois
- 3 bunches spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 x 280g jars artichoke hearts, drained
Pour boiling water over the tomatoes, leave for 2 mins, then drain and peel off the skins. Quarter the tomatoes, scoop out the seeds, then chop into small cubes. Heat the oil in a pan, add the garlic and carrots, then gently fry for 5 mins. Add the tomatoes, thyme, bay and wine. Cook, uncovered, until the wine is reduced, about 5 mins. You can prepare up to this stage several hours ahead.
Add the peas, onions and artichokes, cover, then simmer for 8-10 mins. Season and serve in 2 large bowls or divide between individual ramekins.
Crispy skewered potatoes
Parboil 1.5kg small waxy potatoes in their skins for 10 mins. Drain, then mix with 4 crushed garlic cloves, 6 tbsp olive oil and some seasoning. Thread onto skewers (3-4 potatoes on each). Can be made a day ahead and chilled. Barbecue for 6-8 mins, turning regularly, until the potatoes are tender, browned and crisp.