The simplest tomato sauce has got to be roasted.In the oven, the tomatoes slightly dehydrate so that their flavour is concentrated and semi-caramelised to a wonderful rich, fruity, delicious intensity. Yummy!
I have always loved homemade honey cakes and lemon drizzle cakes, so I thought why not combine the two in one cake?
The sharp garlic flavour mellows becomes smoky and the cloves soften and lightly brown, that’s the utter joy of oven roasted garlic with its myriad of culinary uses.
Steeped in syrup chestnuts are transformed into genuine delicacies in their own right!
Roasting chestnuts intensifies the sweet flavour with a hint of smokiness. The only problem is shelling the chestnuts, especially if you are roasting a large batch. I hit upon this idea when roasting a batch of garlic bulbs … de-shell the chestnuts and then roast them. Hot from the oven the papery skins are crisp and the chestnuts tender.
A venerable classic amongst savoury chestnut recipes is the chestnut loaf. This recipe was created almost by accident due to a few sun-dried tomatoes languishing in the fridge which needed rescuing and a patch of spinach in need of cropping.
I have tried a number of methods to cook and peel chestnuts with varying success. This is my method.