Nothing tastes better than freshly picked ingredients, and with the days still warm and long, it’s the perfect time to entertain guests around the garden table with some great new dishes.
Cassie Best (left), Food Director at BBC Good Food Magazine, joins us to share exciting meal ideas and expert cooking advice, especially chosen to help you use up gluts of some of your most commonly grown produce. So why not lift your humble fruit and veg to new gourmet heights, as you turn your homegrown into delicious homecooked.
Summer tomato & sourdough traybake
SERVES 2-3
PREP TIME 20 minutes, + 30 minutes draining
COOK TIME 55 minutes
■ 3 tbsp olive oil, plus a little extra■ 1 small aubergine (250g), cut into 3cm chunks■ 500g mixed ripe tomatoes, roughly cut, juice and seeds reserved■ pinch of sugar■ 2 tsp red wine vinegar■ 2 sprigs thyme, leaves picked, plus more to serve■ ½ tsp coriander seeds■ ½ tsp chilli flakes■ 150g sourdough, torn into chunks■ 2 shallots, peeled and sliced■ 2 tbsp pitted kalamata olives, torn in half■ 4 eggs■ 125g ricotta■ 10g
