Author: Amy Riley

This classic soup has a rich, velvety texture with the perfect balance of acidity from the tomatoes and sweetness from sautéed onions and garlic. Fresh basil brings a fragrant, herbaceous note. Adding grilled cheese croutons makes it a nostalgic, satisfying meal for cold February days.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 1 can (28 oz) whole San Marzano tomatoes
• 2 cups vegetable broth
• 1/4 cup heavy cream (optional)
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Bread, butter, and cheddar for grilled cheese

Method:

Step 1 – Heat 2 tbsp olive oil in a large saucepan over medium heat. Add the diced onion and sauté for about 5 minutes, or until soft and translucent. Add the minced garlic and cook for another minute, stirring to avoid burning.

Step 2: Add tomatoes and simmer. Pour in the can of whole San Marzano tomatoes and crush them with the back of a spoon. Add 2 cups of stock (vegetable or chicken) and bring the mixture to a gentle simmer. Let it cook uncovered for about 20 minutes, stirring occasionally to let the flavours meld.

Step 3: Blend the soup. After simmering, use an immersion blender to blend the soup until smooth. If you don’t have one, let the soup cool slightly and blend in batches in a regular blender. Return the soup to the pan, stir in the chopped basil, and season with salt and pepper to taste. If desired, stir in 1/4 cup heavy cream for added richness.

Step 4: Make the cheese croutons. Preheat a non-stick pan over medium heat. Butter one side of each slice of bread. Place one slice (butter-side down) in the pan, add cheese on top, and sandwich with the other slice (butter-side up). Cook for 2-3 minutes on each side until golden and the cheese is melted. Remove from the pan, let cool for a minute, and cut into bite-sized croutons.

Step 5: Ladle the warm tomato basil soup into bowls. Top with the cheese croutons, a drizzle of olive oil, or an extra sprinkle of basil for garnish. Serve immediately and enjoy!

January calls for meals that are hearty, wholesome, and warm. This spicy tomato and chickpea stew is the perfect way to use simple pantry ingredients to create a nourishing and flavourful dish. It’s ideal for Meatless Monday or any day you want a cosy, plant-based meal.

Ingredients (Serves 4)

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 red chili, finely chopped (or 1 tsp chili flakes for heat)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 400g tin of chopped tomatoes
• 2 tbsp tomato puree
• 400ml vegetable stock
• 1 tsp sugar (optional, to balance acidity)
• 400g tin of chickpeas, drained and rinsed
• 1 handful of fresh spinach or kale (optional)
• Salt and freshly ground black pepper
• A handful of fresh coriander, chopped (for garnish)
• Crusty bread, couscous, or rice (to serve)

Method

Step 1 – Heat the olive oil in a large pot or deep skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and chili, cooking for another minute until fragrant.

Step 2 – Sprinkle in the smoked paprika and cumin, stirring well to coat the onion mixture. Add the tomato puree and cook for 1-2 minutes to intensify the flavour.

Step 3 – Pour in the chopped tomatoes, vegetable stock, and sugar (if using). Stir in the chickpeas, season with salt and pepper, and bring to a simmer. Reduce the heat to low and let the stew cook for 20-25 minutes, stirring occasionally, until it thickens.

Step 4 – If using spinach or kale, stir it into the stew during the last 5 minutes of cooking, allowing it to wilt into the sauce.

Step 5 – Ladle the stew into bowls and garnish with fresh coriander. Serve with crusty bread for dipping, or spoon it over fluffy couscous or rice for a heartier meal.

This cheesy tomato and beef pasta bake is the ultimate comfort food. Packed with rich tomato flavour, tender pasta, and gooey cheese, it’s a meal that will satisfy your hunger and leave you feeling cosy and content.

Ingredients (Serves 4-6)

• 300g pasta (penne, rigatoni, or fusilli work best)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 500g lean minced beef (or plant-based mince for a vegetarian option)
• 400g tin of chopped tomatoes
• 2 tbsp tomato puree
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp sugar (optional, to balance acidity)
• 100ml beef or vegetable stock
• 200g grated mozzarella cheese
• 50g grated Parmesan cheese
• Salt and freshly ground black pepper
• Fresh basil leaves (for garnish)

Method

Step 1 – Bring a large pot of salted water to a boil and cook the pasta until just al dente (it will finish cooking in the oven). Drain and set aside.

Step 2 – Prepare the sauce. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes. Add the minced beef, breaking it up with a spoon, and cook until browned.

Step 3 – Stir in the tomato puree, chopped tomatoes, oregano, basil, sugar (if using), and stock. Season with salt and pepper. Reduce the heat and simmer for 15-20 minutes until the sauce thickens.

Step 4 – Preheat your oven to 200°C (180°C fan/gas mark 6). In a large mixing bowl or the skillet (if it’s oven-safe), combine the cooked pasta with the sauce. Mix well to coat the pasta evenly.

Step 5 – Transfer the pasta and sauce mixture to a large baking dish. Sprinkle the mozzarella and Parmesan cheese evenly over the top.

Step 6 – Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbling with a golden crust.

Step 7 – Remove from the oven, let it cool for a few minutes, and garnish with fresh basil leaves. Serve with a crisp green salad or garlic bread for a complete meal.

When the winter chill sets in, there’s nothing like a bowl of hearty soup to warm you up. This tomato and lentil soup is packed with rich flavours, nourishing ingredients, and just the right amount of spice to keep you cosy all season long.

Ingredients (Serves 4-6)

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 pinch chili flakes (optional)
• 400g tin of chopped tomatoes
• 1 tbsp tomato puree
• 2 litres vegetable stock
• 200g dried red lentils, rinsed and drained
• 1 tsp sugar (optional, to balance acidity)
• Salt and freshly ground black pepper
• A handful of fresh parsley or coriander, chopped (for garnish)
• Crusty bread or rolls (to serve)

Method

Step 1 – Sauté the Vegetables. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and sauté for 5-7 minutes until softened. Stir in the garlic, smoked paprika, cumin, and chili flakes, and cook for another minute, releasing the spices’ aroma.

Step 2 – Build the Base. Stir in the tomato puree and cook for 1-2 minutes. Add the chopped tomatoes and sugar (if using), stirring well to combine. Pour in the vegetable stock and bring the mixture to a simmer.

Step 3 – Cook the Lentils. Add the rinsed lentils to the pot and stir. Reduce the heat to low, cover, and let simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the soup thickens. If it gets too thick, add a splash of water to adjust the consistency.

Step 4 – Season and Blend (Optional). Season the soup with salt and pepper to taste. For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for a hearty feel. Alternatively, blend half the soup in a blender and return it to the pot.

Step 5 – Ladle the soup into bowls, garnish with fresh parsley or coriander, and serve with warm crusty bread for dipping.

Kick off the New Year with a dish that’s fresh, flavourful, and easy to make. This roasted tomato and garlic pasta is packed with vibrant ingredients, perfect for a cosy meal to set a delicious tone for the year ahead.

Ingredients (Serves 4)

• 500g cherry tomatoes (preferably on the vine for extra flavour)
• 4 cloves of garlic, peeled and left whole
• 4 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp chili flakes (optional, for a bit of heat)
• 350g spaghetti or linguine
• 1 handful of fresh basil leaves
• 50g grated Parmesan cheese (or a plant-based alternative for vegans)
• Salt and freshly ground black pepper

Method

Step 1 – Preheat your oven to 200°C (180°C fan/gas mark 6). Line a baking tray with parchment paper.

Step 2 – Roast the Tomatoes and Garlic. Place the cherry tomatoes and garlic cloves on the tray. Drizzle with olive oil, sprinkle with oregano, chili flakes (if using), salt, and pepper. Toss everything together to coat evenly. Roast in the oven for 20-25 minutes until the tomatoes are soft, blistered, and slightly caramelised.

Step 3 – While the tomatoes roast, bring a large pot of salted water to a boil. Cook the pasta according to the packet instructions until al dente. Reserve ½ cup of pasta water before draining.

Step 4 – Once the tomatoes are ready, transfer them to a large mixing bowl or skillet. Use a fork to gently mash some of the tomatoes and garlic to create a light sauce, leaving some tomatoes whole for texture. Add the drained pasta to the bowl and toss everything together, adding a splash of the reserved pasta water to loosen the sauce if needed.

Step 5 – Finish with Fresh Basil and Parmesan. Tear the basil leaves and stir them into the pasta. Sprinkle generously with grated Parmesan cheese. Adjust seasoning with more salt and pepper if needed.

This warm and luxurious roasted tomato dish is the perfect Christmas Eve starter or light main. It combines the comforting sweetness of roasted cherry tomatoes with the creamy richness of burrata, all highlighted with festive herbs and a drizzle of balsamic glaze.

Ingredients (Serves 4-6)

For the Roasted Tomatoes:

• 3 cups cherry or grape tomatoes (use a mix of red and yellow for colour)
• 3 garlic cloves, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

For Assembly:

• 2 balls of fresh burrata
• 1/4 cup pomegranate seeds (optional, for a festive touch)
• 2 tablespoons fresh basil leaves, torn
• 1 tablespoon fresh thyme leaves
• 1 tablespoon olive oil (for drizzling)
• 2 tablespoons balsamic glaze
• Toasted baguette slices or crusty bread, for serving

Method

Step 1 – Prepare the Tomatoes

Preheat your oven to 200°C. In a large baking dish or sheet pan, combine the cherry tomatoes, sliced garlic, olive oil, oregano, salt, and pepper. Toss to coat evenly and spread the tomatoes out in a single layer.

Step 2 – Roast the Tomatoes

Roast for 20-25 minutes, or until the tomatoes are soft, blistered, and slightly caramelized. Stir once halfway through cooking for even roasting.

Step 3 – Plate the Dish

Transfer the warm roasted tomatoes to a serving platter. Tear the burrata balls into pieces and place them over the tomatoes, letting the creamy interiors mingle with the warm juices. Scatter the pomegranate seeds, basil leaves, and thyme over the dish.

Step 4 – Finish with Drizzles

Drizzle the olive oil and balsamic glaze over the entire dish for added richness and tang. Pair with toasted baguette slices or crusty bread for scooping up the delicious combination of warm tomatoes and creamy burrata.

This dish combines the warmth and indulgence of Christmas Eve with a bright, festive presentation. It’s easy to prepare, yet sophisticated enough to mark the special occasion. Merry Christmas!