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| When using fresh tomatoes in winter months, always saute in a little oil, this makes them sweeter and releases their skins, the oil can then be used in any sauce or soup recipe |
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| The cooked tomatoes allowed to rest, will be skinned and have herbs added, do not add any salt as this draws out their juices. |
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| Here is a short crust pie base,(recipe in Trim Your Waste http://www. amazon.com/kindle) bake for 15 mins on 400f, allow to cool then sprinkle with shredded cheese. |
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| Top the cheese with the cooked tomatoes and add some fresh herbs of choice I added basil leaves |
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| Top the tomatoes with more cheese and any juices from the tomatoes |
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| Bake in a 350f oven for 30-40 mins until golden on top |
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| Allow to cool for 20 mins then drizzle with olive oil and serve at room temp. |
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| Butternut and mushroom sauce with sage for gnocchi |
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| Pumpkin & carrot soup finished with coconut cream |
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| Caldo verde with garlic, chickpeas and greens |
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| The sauce for the gnocchi |
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| Griddle cooked oatcakes (Havercakes recipe in Baking a Name for Yourself http://www.amazon.com/kindle) |
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| Oatmeal almond cookies |
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