For this recipe I’ve stolen Nigella’s great way of roasting tomatoes called ‘moon blushing’. Simply cut about 400g of cherry tomatoes in half, place on a baking tray and sprinkle some dried thyme and a little sea salt and black pepper. Preheat the oven to 220 oc and place the tomatoes in the oven, turn the heat off and go to bed. Don’t open the oven door for at least 8 hours – perfect tomatoes.

If you equally keen, you can get a few beetroots, slice them thinly and place them on a roasting tray and stick then in with the tomatoes. They make lovely crisps! Serves 4 as a lunch option.