Come on OVER

Make our gorgeously relaxed prep-ahead menu

- RECIPES: JEN BEDLOE, LUCY KIRKPATRICK

MENU TO SERVE 4

TO START

+ Red pepper and tomato soup

FOR THE MAIN

+ Crispy cod with lentils and salsa verde

+ Triple-cooked chips with truffle and Parmesan

+ Tenderstem broccoli with almonds and anchovy butter

FOR PUDDING

+ Chocolate brownie and cream

TO START

Red pepper and tomato soup

Sweet roasted veg transforms into a delicious starter you can make ahead.

Serves 4

Prep 10 mins

Cook 45 mins

4 red peppers, roughly chopped

450g pack large vine tomatoes, halved/quartered

4 garlic cloves, peeled and bashed (kept whole)

1 red onion, roughly chopped

1 stick celery, roughly chopped

Pinch chilli flakes (optional)

2tbsp olive oil

2tbsp balsamic vinegar

2 sprigs rosemary, plus extra leaves finely chopped, to serve

3-4 sprigs thyme, plus extra leaves finely chopped, to serve

500ml vegetable stock

To serve:

1 garlic baguette

Drizzle of extra virgin olive oil or single cream

Handful fresh basil leaves, torn

75g green and Kalamata olives, chopped

Zest 1 lemon

1 Heat the oven to 200C Fan. Put all the ingredients for the soup (except the stock) on a lined roasting tray; season with flaky sea salt and ground black pepper. Roast for 40-45 mins, tossing halfway through.

2 Put the veg and any juices on the tray in a pan with half the stock; whizz with a stick blender until smooth. Stir in the remaining stock, then chill if making ahead. Meanwhile, pop the garlic bread in the oven for 10 mins; cut up irregularly to make chunky croutons.