I've made all sorts of different tomato soups over the years, and this is probably one of the simplest and tastiest. Here's the trick... if you go down to your local market at the end of the day you may find they are selling off tomatoes cheap. More than likely the seller thinks they are over-ripe, but they are more probably just perfect and will make great soup. If you can't get these, buy tomatoes two or three days before you need them, but don't keep them in the fridge as they won't ripen. Leave them on a windowsill to get ripe. If there's a choice then have a taste – you'll be amazed how different they can be, so choose the ones that taste the best. The second trick is the slow cooking, which makes them very sweet. Best served in warm bowls or mugs at the table with some really fresh bread.
at 10:15 AM
As a lover of good steak, I had quite a few conversations with people in LA about how they liked to eat theirs. This dish is a result of me soaking up all those vibes. I’m pairing a cooked sauce, made with peanuts and spices, with a fresh green salsa that is going to send your tastebuds into orbit. If you notice that your peanut sauce is lighter than mine, don’t worry. The peanuts I used in LA were just darker. It will still taste delicious.
Take your steaks out of the fridge and let them get up to room temperature while you make your peanut sauce. Put a dry frying pan on a medium heat and toast the nuts and sesame seeds for a few minutes until lightly browned. Add the oregano, cumin seeds, thyme, chipotle chilli and garlic and cook for another minute or so. Tip into a liquidizer with the extra virgin olive oil, rum, lime juice, fresh chilli, salt and pepper, and 200ml of water. Whiz until shiny and smooth, then have a taste and adjust with a bit more salt, chilli or lime juice if needed. Put to one side.
To make your salsa, get yourself a good knife and a big chopping board. Set aside a few of the coriander leaves, then chop the top of the bunch, stalks and all, with the mint leaves, garlic, chilli, spring onions and tomatoes until it’s all very fine – watch your fingers here! Sprinkle over a generous pinch of salt and pepper, then add most of the lime juice and a good lug of extra virgin olive oil. Mix together on the board, taste it, season with more salt, pepper, lime juice or chilli, and put it into a bowl ready to go.
at 10:13 AM
1 Preheat oven to 180C/gas 4. Butter 4 ramekins or ovenproof tea cups and coat with grated parmesan.
2 Cook the spinach in a little butter and extra-virgin olive oil over a medium heat for 2–3 minutes. When wilted, spoon into a colander and press out any liquid. Finely chop, then mix in a bowl with the cream, a good grating of nutmeg, salt and freshly ground black pepper. Mix in the haddock.
at 10:11 AM