Summer flavours
There’s a glut of summer produce out there, here are some ideas on how to use it
Slow cooked tomatoes with basil
Makes 3 500ml jars
3kg small tomatoes, halved
4 tsp Provence herbs
large bunch basil, leaves only
500ml olive oil, plus extra for drizzling
2 tsp black peppercorns
l Heat oven to 140°C/275°F/gas 1. Spread the tomato halves over 2 large baking trays, cut-side up. Season with salt and pepper, scatter with the herbs and drizzle with a little olive oil. Roast in the oven for about 3-4 hours, or until semi-dried and intensely red. They should be dry in the middle and have a chewy texture. Place a small basil leaf on top of each tomato half for the final hour of cooking.
l Heat the oil and peppercorns in a saucepan. Pack into jars or heatproof containers and cover with the oil. Keep in the fridge for up to 1 week.
Aubergines and Feta with Chilli
Makes 3 500ml jars
8 large aubergines
500g sea salt
200ml red wine vinegar
500ml olive oil
3 tsp dried oregano
1 tsp chilli flakes
2 tsp black peppercorns
200g feta
l The night before, slice the aubergines lengthways as thinly as you can. Layer the slices in a colander, sprinkling generously with sea salt and cover with cling film. Sit the colander over a large bowl and leave in the fridge overnight.
l Discard the juice from the aubergines. Put the red wine vinegar into a large pan with an equal quantity of cold water and bring to the boil. Add the aubergine slices, return to the boil, turn down and simmer for 3 minutes or until tender. Drain on kitchen paper and pat thoroughly dry.
l Heat a griddle pan over a medium heat until hot. Brush the strips with a little oil on both sides and cook until well charred.
l Heat the rest of the oil, oregano, chilli and black peppercorns together in a saucepan over a low heat until warm. Drain the cheese and cut into cubes. Pack the aubergines and cheese into the jars and top up with the herby oil. Seal in jars or in heatproof containers and leave to cool. Keep in the fridge for up to 1 week.
Smoked Paprika Peppers
Makes 3 500ml jars
500ml olive oil
2 tsp sweet smoked paprika
1 garlic clove, thinly sliced
1 tbsp black peppercorns
1 tbsp fennel seed
8 red and 8 yellow peppers, cut in half with stalks on
sea salt flakes
300ml white wine vinegar
small bunch parsley, chopped
l Pour the oil into a saucepan. Add the paprika and garlic, heat gently for 5 minutes, leave to cool. Strain, discarding the garlic and paprika, to leave bright orange, scented oil. In another pan, dry-fry the spices for 1 minute to release their aroma. Add to the paprika oil and set aside.
l Heat the grill to high. Place peppers, skin side up onto baking sheets. Grill for 15 minutes, until skins are blackened. Transfer to plastic food bags, seal and leave to cool. Slip off the skins of peppers, pull out the stalks, scrape away the seeds and tear into large pieces.
l Bring the vinegar and 300ml water to a simmer in a large pan and tip in the peppers. Bring back to a simmer for 3 minutes, drain well and pack into jars or heatproof containers. Gently reheat the spiced oil for a few minutes, then pour over the peppers and seal. Add the parsley before you serve the peppers or add now if you are planning to use them the same day. Keeps in the fridge for 1 week.
