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‘ve been absent for some time I know. In fact, this has been my biggest hiatus from blogging since I started “forage in the pantry” back in 2012! I haven’t stopped cooking and creating you’ll be pleased to know! On the contrary, I’ve been taking inspiration from our recent travels “honeymooning” in Mexico where I fell head over heels in love with the tacos, avocados, burritos. An oh the mezcal. I’ve been greedily recreating since…and a Mexico post is due.

I have however been back at school. Wine School. Studying for my WSET Diploma. And with studying commitment has come a compromise. I’ve swapped camera spittoon and evenings learning the maximum yields in Champagne to the advantages of hand harvesting…

I am loving it and whilst the end if not near, I am hoping to have some time in the summer to dedicate for  recipe inspiration. So dear followers, I am simply on a blogging sabbatical, not retiring yet.

A sunny summer lunch with the family inspired me to pop up a quick and easy side dish that seemed to get a lot of attention. This one is from ‘Ottolenghi’s’ SIMPLE, but with some modifications, obviously. But its a real winner for ease and flavour. A monkey could make it, I promise. Its fantastic as a side dish for some roasted or barbecued meats or as a starter scooped up with warm pitta or crusty sour dough. The hot/cold contrast is an added bonus.

Serves 6 (as a side dish)

• 600-800g cherry tomatoes, best you can afford.
• 3 large cloves garlic, crushed
• 2 shallots, sliced
• 4 large sun-dried tomatoes, chopped
• 2 tbsp sumac
• 1 tsp dried chilli flakes
• 1 tsp chopped thyme/rosemary
• 1 lemon
• Handful basil
• Handful pine nuts, lightly toasted
• 400g thick Greek yoghurt (I always use Skyr)
• To serve – toasted pitta/crusty sour dough OR as a side dish.

1. Preheat the over to 200 degrees and get yourself a large roasting tin/dish.
2. Add all your cherry tomatoes in an even layer.
3. Scatter over the sliced shallots, crushed garlic and chopped sun-dried tomatoes.
4. Season well with salt and pepper and sprinkle over the sumac, chilli and thyme leaves. Grate over the zest of half a lemon.
5. Drizzle with some olive oil (or use the oil from the sun dried tomatoes jar) and toss well to combine.
6. Roast for about 20 minutes keeping an eye on them until the tomatoes have broken down and rebased their lovely juices. 
7. Remove from the oven and leave to cool slightly before tearing over all but a handful of basil leaves.
8. Get yourself a nice serving plate and spoon the yoghurt on top. Spread out and create a slight well in the centre.
9. Spoon over your lovely roasted tomatoes and their juices.
10. Scatter with the pine nuts and any left over basil and serve.

Bonus recipe – Roasted new potatoes with oregano & feta

1. Preheat the oven to 220. Cut your potatoes in half and place on a baking tray
2. Scatter with flaky salt and dried oregano.
3. Drizzle with oil and roast for 30 minutes until crispy and golden.
4. Remove from the oven and let cool slightly before crumbling over some feta.