Tomato and Thyme Soup

Preparation Time: 5 minutes
Cooking Time: 30 minutes
Serves: 4

Ingredients:-

• 2 tbsp olive oil
• 1 onion, finely chop
• 4 cloves of garlic, crushed
• 2 tbsp thyme leaves
• 450 g / 3 cups ripe tomatoes, diced
• 500 ml / 2 cups vegetable stock
• salt and freshly ground black pepper

Method:-

1. Heat the oil in a saucepan and fry the onion for 8 minutes or until softened.
2. Add the garlic and half of the thyme to the pan and cook for 2 minutes, then stir in the tomatoes and vegetable stock and bring to the boil.
3. Simmer for 20 minutes, then blend until smooth with a liquidiser or stick blender.
4. Taste the soup and adjust the seasoning with salt and pepper, then ladle into bowls and sprinkle with the rest of the thyme.

Smart Tip: There's no need to skin or deseed the tomatoes as the soup is liquidised.

Sultana Bread and Butter Pudding

Preparation time: 45 minutes
Cooking time: 40 minutes
Serves: 4

Ingredients:-

1 loaf white bread, slices and crusts removed
3tbsp butter, softened
100g/ 3½ oz / ⅔ cup sultanas
250 ml/ 9 fl. oz/ 1 cup whole (full-fat) milk
200 ml/ 7 fl. oz/ ¾ cup double (heavy) cream
4 large egg yolks
75g/ 2½ oz/ ⅓ cup caster (superfine) sugar

Method:-

1. Spread the bread with butter and cut it into quarters. 

2. Arrange the squares in a baking dish, sprinkling in the sultanas as you go. 

3. Whisks the milk, cream, eggs and caster sugar together and pour it over the top, then leave to soak for 30 minutes. 

4. Preheat the oven to 180°C (160°C fan) / 350F/ gas 4. 

5. Bake the pudding for 40 minutes or until the top is golden brown.