Annie Bell's Roast Tomato and Basil Soup

Rich Mediterranean flavours combine in this tangy medley - don't forget your passport.

Method

1. Preheat the oven to 240C/220C fan/ 475F/gas 9. Arrange the tomatoes in a large roasting dish in a single layer, drizzle over 3 tbsp oil and roast for 20 minutes.
2. Once cool enough to handle, take the tomatoes off the vines using a fork, and tip into a liquidiser with the roasting juices. Add a good dose of salt, some black pepper, the sugar, the basil leaves and another 3 tbsp oil. Blend well, pass through a sieve, then gently reheat in a saucepan.
3. Serve each bowl with a drizzle of olive oil and a couple of small basil leaves in the centre.

NOTE You can also serve the soup chilled, if you prefer.

Marinated goat’s cheese with thyme
Have ready 200g semi-mature or young firm goat’s cheese (such as crottin de chavignol). Place these in a jar with 3 peeled cloves garlic, 3 thick strips lemon zest, 2 tsp lemon thyme leaves and olive oil to cover. Seal and chill for at least 24 hours. Slice neatly to serve.

Fennel and orange salad
Arrange on a serving plate 1 trimmed and thinly sliced fennel bulb, the peeled segments of
1 orange (discarding all the pith and membranes) and 25g pitted black olives. Dress with
2 tbsp olive oil, a squeeze of lemon, a few flakes of salt and 1 tbsp chopped flat-leaf parsley.

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