Simple, quick and super fresh. Ideal as a quick pizza topping or for stirring through steaming hot pasta.
- Ten or twelve medium sized tomatoes, washed and left whole
- A red pepper, deseeded and roughly chopped
- A handful of tarragon, chopped finely
- A whole clove of garlic, left in its papery skin
- A good pinch of sea salt
- A gloss of good quality oil such as olive or avocado
Heat the oven to 180ºC.
In a large tray arrange the tomatoes, pepper and garlic bulb. Scatter over the salt and tarragon and gloss over the oil.
Roast in the over for 45 minutes until the tomatoes have taken on some colour and the garlic is soft. When the garlic is cool enough to handle, separate the cloves and squeeze out the garlic into a blender. Discard the papery skins. Add the rest of the ingredients and blend until smooth. Decant in to a sterilised jar. Keep refrigerated.
This lasagne has been my saviour today. Hearty, warming, easy to make and packed with vegetables, it has really helped take the edge off my wine related self inflicted illness. The dreaded hangover. I will never learn that too much of a good time equals a very bad time for my head the day after but what I have learned is that with a some good food and plenty of water, head normality can be restored a bit more quickly than if I fill myself with salty junk food and cans of fizzy pop.
Before I go ahead and share my recipe for this mouthwateringly good lasagne, I would like to share this photo I found on my phone this morning. It is one from a series of photos, taken by me of fishy the salt and vinegar flavour fish shaped cracker who, it seems to have had a good old time posing for me balanced on plates, on the edge of wine glasses and in other such silly places before being gobbled up. Who knows why, but I am sure it seemed like a good idea last night.
- 250g lasagne sheets
- 30g kale
- 100g mixed mushrooms
- 1 leek
- 1 courgette
- 1 yellow pepper
- 2 cloves of garlic
- 400g can of chopped tomato
- 1 teaspoon of Vecon (concentrated vegetable stock)
- 150ml double cream
- 50g grated cheddar
- 2 eggs
- 1 tomato
- An oven proof dish
- An oven, heated to 185°c (365°f)
Roughly chop all the vegetables, slice to tomato and finely slice the garlic. Heat a little oil in a large pan or wok and sweat off the vegetables (not the tomato, this is for the top of the lasagne) until they begin to take on a little colour. Add the canned tomatoes, and Vecon and allow to simmer for 5 minutes.
In a bowl, mix the cream, cheese and eggs. Set to one side.
Begin to layer up the lasagne starting with a layer of pasta, then a layer of vegetables finishing with a layer of pasta. Pour over the cheesy sauce and top with some slices of tomato. Bake until the top is golden brown. Devour.