These are basically pizzas with a polenta pastry crust. The advantage, apart from the fact that the base is deliciously crunchy and...

I have been calling this sauce salmorejo for as long as I’ve been making it, but as I no longer remember where I saw the recipe or how...

There’s nothing to this. The tomatoes burst as they cook, creating a sauce while you enjoy your aperitif. Bream with tarragon is magical,...

This is a breeze to make and looks smart – a pale yellow set-custard studded with cherry tomatoes, although in the picture above I used a...

This was one of the recipes I wrote for The Sunday Times. The others were published in August 2009, but this one had to be dropped at the...

Fresh tomatoes are with us all year, but there’s still something about eating them in summer – even late summer – that’s so much better....

I had a damascene conversion to vegetables in the summer of 2004. Actually I had no choice. For eight weeks, I was not allowed to eat...