Slow-roasting tomatoes will intensify their flavour and sweetness. Serve warm for best results
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Fennel, red onion & cucumber salad
Slice ½ cucumber diagonally, then halve the slices. Place in a colander and sprinkle with salt. Leave for 30 mins to drain, then rinse and pat dry. Finely shred 2 fennel bulbs and finely slice 1 red onion. Mix the cucumber, fennel and onion in a bowl. Whisk together 2 tbsp lemon juice, 1 tsp each clear honey and Dijon mustard plus some seasoning, then whisk in 3 tbsp olive oil and dress the salad.
Simple Caesar salad
Mash together 4 anchovies and 1 garlic clove with a little oil from the anchovy tin. Spread over 12 thin slices baguette and bake at 180C/160C fan/gas 4 for 10 mins until crisp. Cut each slice in half. Shred 1 head Cos lettuce into a large bowl, add the anchovy croutons and scatter over 50g grated Parmesan. Whisk together 2 tbsp mayonnaise, 2 tbsp white wine vinegar, 3 tbsp olive oil and 1 tsp Worcestershire sauce. Season and use to dress the salad.