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Plum, marshmallow and chocolate cobbler

Chocolate recipes

Plum, marshmallow and chocolate cobbler

35 minutes

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Afternoon tea

Cream buns (maritozzi)

15–20 minutes plus proving time

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Chocolate fudge cake with malted buttercream

50 minutes

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1 hour

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10–13 minutes

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Paneer masala curry

15 minutes

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Chicken recipes

Xigugu-and-coconut roast chicken

1 hour

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Afternoon tea

Raspberry-and-coconut bundt cake

1 hour

Harissa butter

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Harissa butter

Tortilla soup

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Tortilla soup

45 minutes

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30 minutes

Tomatoes on toast with lentils

Toast recipes

Tomatoes on toast with lentils

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Tomatoes on toast with lentils

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 30 minutes

Ingredients

10 g coriander, roughly chopped
1-2 jalapeños, seeded and thinly sliced
1 t sea salt
3 T olive oil
½ red onion, finely chopped
1 T red wine vinegar
4-6 large ripe tomatoes
400 g can lentils, drained and rinsed (or 250 g cooked)
ciabatta, sliced and toasted, for serving

For the green chutney:

10 g fresh coriander
20 g fresh mint, leaves picked
1 green chilli
3 cm pieces fresh ginger, grated
½ cloves garlic, chopped
sea salt, to taste
1 lime or lemon, juiced
½ t cumin seed, toasted and ground

Method

1. Combine the coriander, jalapeños, salt, olive oil, onion and vinegar. Slice the tomatoes and toss in the dressing. Add the lentils just before serving. Serve with the ciabatta and green chutney.

2. To make the chutney, blend all the ingredients with 2–3 T cold water until smooth, adding more water if necessary. If you would like to sweeten it slightly, add a little caster sugar or honey.

Photograph: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson

Find more tomato recipes here.