A feast of colour and flavour

Menu

STARTER

Tomato-and-garlic soup with cheesy bread fingers

–OR–

Pumpkin-and-saffron risotto

–OR–

Roasted bone marrow with pickled onion salsa, endive, wild rocket and crostini

MAIN COURSE

Cured beef fillet with Parmesan green beans and aïoli

DESSERT

Coconut-and-vanilla malva pudding with coconut crumbs and custard

Tomato-and-garlic soup with cheesy bread fingers

Serves 4

Preparation time 45 minutes

Cooking time 20 minutes

YOU NEED

• 10 garlic cloves, peeled
• 2 packets (250 g each) cherry tomatoes, washed and dried
• 1 tin (400 g) chopped tomato
• 40 g brown sugar
• 1½ cups (375 ml) water
• 1 cup (25 g) fresh basil, chopped
• ½ teaspoon (2,5 ml) dried oregano
• ½ teaspoon (2,5 ml) paprika
• ½ teaspoon (2,5 ml) ground cinnamon
• cup (80 ml) olive oil, plus extra to serve
• ¼ cup (60 ml) cream, plus extra to serve
• grated Parmesan to serve

FOR THE CHEESY BREAD FINGERS

• 4 slices white bread, crusts removed
• 100 g grated Cheddar
• 30 g grated Parmesan•