Good for the soul

The veg-centric recipes in Ravinder Bhogal's new book are pure joy and feed all the senses

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WHIPPED FETA WITH CONFIT TOMATOES

Preheat the oven to 180°C/Gas 4.

Cut some of the larger tomatoes in half and leave some whole and place in a roasting tin along with the garlic cloves and strips of lemon peel. Season with salt and pepper, sprinkle over the caster sugar, coriander seeds, chilli flakes and oregano, and then drizzle over the olive oil. Bake for 40 minutes until the tomatoes are bursting and fragrant. Allow to cool down slightly, then discard the garlic and lemon peel.

In the meantime, put the feta cheese into a food processor along with the lemon juice and whizz until smooth and creamy. Transfer to a bowl and stir in the yogurt.

Put the whipped feta in a serving bowl and top with the warm tomatoes. Serve with slices of toasted sourdough bread. Ravinder also suggests pairing these tomatoes with pasta or gnocchi – just throw straight into the roasting tin and mix before serving.

GRILLED PEACHES WITH SILKEN TOFU AND THAI BASIL AND LIME LEAF GREMOLATA